10 Minute Korean Steamed Eggs | Gyeran Jjim (계란찜)

10 Minute Korean Steamed Eggs | Gyeran Jjim (계란찜)

from drivemehungry.com
10 min

Korean steamed eggs (gyeran jjim) is a delicious & easy side dish! Eggs are mixed with water or broth then steamed until light & fluffy! It's also called volcano steamed eggs because of their volcanic cone shape and the steam that's released from the eggs.

Ingredients

  • 4 large eggs
  • 5 Tablespoons water or broth (see Note 1)
  • ⅓ teaspoon sea salt
  • 1 teaspoon toasted sesame oil
  • pinch of black pepper
  • chopped green onions (for garnish)
  • sesame seeds (for garnish)

Directions

  1. 1

    Mix: Mix the eggs, water or broth, and sea salt together in a small bowl until the yolks and whites are well combined. Optional: strain the mixer for a finer texture.

  2. 2

    Partially cook eggs: Heat a small pot over medium heat. I used a Korean earthenware pot (ttukbaegi) that holds about 2 cups of liquid. Pour the egg mixture in and continue stirring with a spoon, scraping the bottom and sides.

  3. 3

    When the eggs are about 75% cooked, you should see large curdles forming. Reduce the heat to low heat. Cover the pot with a domed lid or a heat safe bowl to steam the eggs. Steam for 2 to 3 minutes or until you see steam escaping from the lid. See Note 2.

  4. 4

    Uncover the eggs and garnish with green onions, sesame oil, sesame seeds, and black pepper. Serve immediately and enjoy! See Note 3.