[Korean Recipes] Steamed Egg

Korean steamed eggs, also known as Gyeran-jjim, is a popular Korean side dish. The eggs have a light and fluffy texture. The dish has become especially popular in the US because it is often served as a side dish at Korean BBQ restaurants.

I love steamed eggs. I grew up eating Chinese steamed eggs and immediately fell in love with the Korean version when I first had it at a Korean restaurant many years ago. The two versions are definitely different so it took me a while to figure out how to make the Korean version. But now that I have successfully made it, I’m excited to share the recipe with you so that you can also enjoy this dish at home.

KOREAN STEAMED EGG

Korean steamed egg is called Gyeran-jjim in Korean. It is often served for breakfast or as a side dish. Traditionally, the egg dish is cooked in an earthenware stone bowl called ttukbaegi. This type of cookware retains heat well, keeping the eggs steaming hot. The eggs are best enjoyed while very hot, which is why this stone bowl is ideal for cooking and serving these eggs.

In the US, the dish is often served as a side dish for Korean BBQ. Another popular Korean side dish is Korean corn cheese.

INGREDIENTS

There are many versions and variations of this dish but the recipe I’m sharing today is a very basic and easy one, with only a few ingredients.

• chicken stock
• eggs
• fish sauce
• scallions

To give the eggs more flavor, they are whisked with chicken stock and fish sauce. Gyeran-jjim usually includes a briny ingredient like anchovy broth or kelp broth, but fish sauce also works.

Eating just eggs can get a little tiring after a few bites, but adding the scallions at the end will add another element that keeps the dish bright.

HOW TO MAKE KOREAN STEAMED EGGS

1. The dish can be cooked directly in the ttukbaegi on the stove. If you are familiar with the Chinese method for cooking steamed eggs, the Korean method is quite different.
2. First, heat up your stone bowl on the stove. It can take a few minutes to heat up, so it’s best to let it preheat first.
3. Then add your stock to the bowl and bring it to a boil.
4. While waiting for the stock to boil, whisk your eggs with the fish sauce. I used regular boxed chicken stock from the supermarket which already has salt added. If you are using unsalted stock, you may want to add some salt to your eggs as well.
5. When the stock comes to a boil, add in the eggs and whisk to mix with the broth.
6. Then cover with lid and steam for about 5 minutes on low heat until eggs are done. Garnish with scallions and serve while still hot.

VARIATIONS

This is a very basic recipe for Korean steamed eggs. You can dress it up by adding more vegetables like mushrooms, carrots. Salted shrimp and toasted sesame seeds are also often added. on top

Instead of chicken stock, you can also use a kelp or anchovy broth. But you would likely have to make your own, which is why I prefer to use chicken stock.

KOREAN STEAMED EGGS

servings: 3
prep time: 10 MINUTES
cook time: 5 MINUTES
total time: 15 MINUTES
course: SIDE DISH
cuisine: KOREAN
This popular steamed egg dish can be made at home. The eggs are incredibly fluffy and light!

INGREDIENTS

1 cup chicken stock
3 large eggs
3/4 tsp fish sauce Red Boat brand recommended
1 scallion thinly sliced

INSTRUCTIONS

1. Place stone bowl onto stove and bring to medium high heat.
2. Once bowl is heated, add in the chicken stock and bring to a simmer. You want it to be bubbling, but maintain it as a gentle boil.
3. While waiting for the stock to simmer, add eggs and fish sauce to a small bowl and whisk. You want to beat and make the mixture as smooth as possible.
4. Working quickly, pour eggs into the simmering stock. Use a whisk to stir a few times so that the stock mixes with the eggs. When the two are evenly blended, reduce heat to low-medium and cover with lid. Let eggs steam for about 5 minutes or until eggs are cooked.
5. Garnish with scallions. Serve immediately.

This recipe and image sources are referred in website: Kirbiecravings.com. Thanks so much!