Gyeran Jjim (Korean Steamed Egg)

lowest hurdle · zero specialty ingredients

Gyeran Jjim (Korean Steamed Egg)

15 minEasyServes 2Kids OK

Ingredients

eggs3Any store
water or anchovy stock ★same volume as the eggsEither
saeujeot — Korean salted shrimp ★ key to the umami (새우젓)1/2 tspH-Mart
scallion and toasted sesame seedsa littleAny store

Steps

1

Beat the eggs with the stock and salted shrimp, then pour through a fine strainer once.

~3 min

Why: Straining makes it silky like pudding — the secret behind restaurant-style gyeran jjim.

2

Pour into a pot (or Korean earthenware pot) over medium heat. Once it starts to bubble, cover and cook on low for 7-8 minutes.

~8 min

Watch out: Leave it on high heat and it turns into a sponge full of holes — switching to low heat is everything.

3

When it puffs up like a dome, turn off the heat and top with scallion and sesame seeds.

~1 min

Tips

  • —

    Include a microwave version alongside (mug, covered with plastic wrap, 2 minutes 30 seconds) — this dish is designed to be a first-cook success experience.

  • —

    Tuck a slice of cheese into the middle and the kids' version is done.

Storage

Best straight from the stove — fold leftovers into tomorrow's soup, egg-drop style.