Gyeran Jjim (Korean Steamed Egg Casserole)
Local name: 계란찜
In short: A fluffy, savory steamed egg custard cooked in a small pot until it rises above the rim, a gentle Korean side dish for rice. It takes about 25 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 85 kcal
Gyeran jjim is a savory egg custard that puffs up like a souffle and arrives at the table still bubbling in its pot. Beaten eggs are thinned with stock, seasoned with salt and cooked gently under a lid until set. The result is soft and airy, never firm and rubbery, which is why the ratio of egg to liquid matters. It is one of the first dishes Korean children love, and it cools down a spicy meal.
Instructions
- Beat the eggs gently with a fork, trying not to make foam. Strain them through a fine sieve into a bowl for a smooth custard.
- Stir in the stock, salt, carrot and half of the scallions.
- Pour the mixture into a small heavy pot or earthenware bowl of about 750 ml (3 cups) capacity.
- Cook over medium heat, stirring constantly with a spoon, for 2 to 3 minutes, until the bottom sets and large soft curds form.
- Reduce the heat to low, cover the pot tightly and cook for 8 to 10 minutes without lifting the lid, until the egg puffs up above the rim and is set in the middle.
- Turn off the heat and leave it covered for 2 minutes. Drizzle with the sesame oil, scatter with the remaining scallions and sesame seeds, and serve hot in the pot.
Tips
- Keep the egg and liquid at about equal volumes for a light, fluffy custard. Use a little less liquid for a firmer one.
- For a quick microwave version, cover a bowl with a plate and cook at medium power for 3 minutes, stir, then cook for 1 to 2 minutes more until just set.
Questions and answers
Why did my steamed egg not puff up?
The heat was probably too low, the lid was loose, or there was too much liquid. Start over medium heat to build steam, then cover tightly and lower the heat.
Why is my gyeran jjim watery?
Either too much liquid went in or it did not cook long enough. Use equal volumes of egg and liquid, and rest it covered for 2 minutes after cooking so it sets.
Can I add other ingredients to gyeran jjim?
Yes. Finely chopped mushrooms, zucchini or extra scallions all work. Keep the additions small so the custard stays soft.
How long does it take to make Gyeran Jjim (Korean Steamed Egg Casserole)?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Gyeran Jjim (Korean Steamed Egg Casserole)?
About 85 kcal per serving, with 6 g of protein, 2 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 85 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 2 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 340 mg |
Estimated values, calculated from the ingredients.
