Gyeran-jjim


Gyeran-jjim or steamed eggs is a type of jjim, Korean steamed dish. It is a custardy, casserole-like banchan, often seasoned with saeu-jeot or myeongnan-jeot and topped with scallions and toasted sesame seeds. The ideal gyeran-jjim is light and fluffy.

Preparation and types

There are several ways to cook gyeran-jjim. It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl.
Eggs are sieved, and whisked with water until the mixture are completely blended in a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place of water for a richer flavor. Optional ingredients include mushrooms, peas, onions, Korean zucchini, carrots, and other vegetables for their own twist on the dish. The dish is then seasoned with saeu-jeot, myeongnan-jeot, or salt, and optionally ground black pepper. Before served, it is topped with chopped scallions or crown daisy greens, gochutgaru or sil-gochu, and toasted sesame seeds.