About This Recipe
From SoYummySoEasy.com
Gyeran Jjim is a classic Korean steamed egg dish that appears on Korean tables at breakfast, lunch, and dinner alike. It's made by gently cooking a seasoned egg-and-stock mixture until it puffs up into a soft, cloud-like custard. The flavor is mild, savory, and clean — making it a perfect comfort food side dish that pairs well with rice, soup, kimchi, or grilled meat. It's gluten-free, dairy-free, low-calorie, and high in protein, with only 15 minutes of total time from start to finish.
Tips:
- Keep the heat low throughout — high heat causes curdling and a dry, rubbery texture.
- Strain the egg mixture through a fine sieve before cooking for the smoothest result.
- Avoid over-stirring; stop once soft curds begin to form.
- Use a lid to trap steam — this is what makes the eggs rise and stay fluffy.
- Use anchovy stock instead of water for a deeper, more authentic flavor.
Variations:
- Add small shrimp or chopped clams for a seafood version.
- Stir in soft tofu cubes for extra protein.
- Mix in finely diced zucchini or carrots for color and texture.
Recipe
Servings: 4 | Prep Time: 5 minutes | Cook Time: 10 minutes | Calories: ~115 kcal per serving
Ingredients
- 6 large eggs
- 1 cup (240 ml) water or anchovy stock
- 1/2 teaspoon salt (3 g), adjust to taste
- 1 teaspoon sesame oil (5 ml) (optional)
- 2 green onions, finely chopped
Optional Toppings
- 1 teaspoon toasted sesame seeds
- 2 tablespoons finely chopped carrots (20 g)
- Red chili flakes, to taste
Instructions
- Mix the eggs — Crack the eggs into a bowl and whisk until the yolks and whites are fully combined. Add the water or stock and salt, then stir gently to avoid creating foam. For the smoothest finish, strain the mixture through a fine sieve.
- Start cooking — Pour the egg mixture into a small earthenware pot (ttukbaegi) or any heat-safe bowl. Place on the stove over low heat. Stir slowly with a spoon for 1 to 2 minutes, watching the edges as they begin to thicken. Stop stirring once soft curds start to form.
- Steam until set — Cover with a lid and cook on low heat for 6 to 8 minutes. The top should look just set but still have a slight jiggle. Alternatively, place the bowl in a steamer and steam for 8 to 10 minutes.
- Finish and serve — Drizzle sesame oil over the top, then garnish with green onions and any optional toppings. Serve hot alongside rice or as part of a shared Korean meal.
Nutrition Facts (per serving)
| Serving Size | 180g |
| Calories | 115 |
| Total Fat | 8g |
| Saturated Fat | 2.5g |
| Cholesterol | 280mg |
| Sodium | 210mg |
| Total Carbohydrate | 2g |
| Dietary Fiber | 0g |
| Total Sugars | 1g |
| Protein | 9g |
| Calcium | 40mg |
| Iron | 1.4mg |
| Potassium | 130mg |
A wonderfully simple dish — just a handful of ingredients and a gentle hand on the heat is all it takes to make this pillowy Korean classic!
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