Name: Korean Steamed Eggs Recipe
Yield: 2
Cuisine: Korean
Ingredients: Large eggs: 4 - 5; Anchovy broth (or water or dashima broth) adjust to taste: 1 cup; Salted shrimp (saeujeot) or 3/4 teaspoon salt (or fish sauce): 1.5 teaspoons; Chopped scallion: 2 tablespoons; Sesame oil, divided - optional: 1 teaspoon; Sesame seeds - optional: 1/2 teaspoon

Do you like soft-boiled eggs? How about adding a Korean twist to them by steaming them instead of boiling them? A popular Korean breakfast dish, steamed eggs are simple to make and so delicious. The eggs are cooked in a special steamer that gives them a slightly fluffy texture. Serve with soy sauce, kimchi, and hot pepper paste for a hearty and satisfying meal.

What Is Korean Steamed Eggs (Gyeran Jjim)?

Korean steamed eggs, also known as gyeran jjim (계란찜), are a traditional and favorite breakfast dish. The eggs are lightly seasoned with salt and cooked in a special steamer that gives them a slightly fluffy texture.

Ingredients

Large eggs: 4 – 5
Anchovy broth (or water or dashima broth) adjust to taste: 1 cup
Salted shrimp (saeujeot) or 3/4 teaspoon salt (or fish sauce): 1.5 teaspoons
Chopped scallion: 2 tablespoons
Sesame oil, divided – optional: 1 teaspoon
Sesame seeds – optional: 1/2 teaspoon

How To Make Korean Volcano Steamed Egg

1. Crack the eggs into a bowl and lightly beat them with a fork, making sure not to create too many bubbles.

2. In a separate bowl, mix together anchovy broth (or water or dashima broth), salted shrimp (or fish sauce) and salt.

3. Pour the egg mixture into an oven-safe earthenware bowl or a stainless steel bowl that can be placed in the steamer.

4. Add the chopped scallions, pouring half of the sesame oil over the eggs.

5. Place the bowl into a steamer ventilated with perforations.

6. Steam for 10 minutes on medium-high heat or until the egg whites have set.

7. Garnish with sesame oil and sesame seeds before serving. Enjoy!

How To Make Korean Steamed Egg Without Earthenware Bowl

While ttukbaegi pots can be quite expensive, they are not essential for cooking the dish. Any saucepan or pot can be used instead. However, it is important to use the right size vessel so that the ingredients are properly cooked. For instance, if using a large pot, the stew will cook more quickly and may not have the same flavor profile.

Conversely, if using a small pot, the stew may take longer to cook and may be too concentrated. When making ttukbaegi-jjigae, it is also important to fill up the pot about 80 percent full in order to create the “volcano” aesthetic. This simply means that the stew should be placed in the middle of the table so that everyone can help themselves to a portion.

Recipe Tips

1. Add more anchovy broth, salted shrimp or fish sauce if desired to adjust the seasoning of the eggs.

2. To achieve a rich flavor, add a few tablespoons of minced garlic and/or ginger when cooking the eggs.

3. If using an earthenware bowl, make sure it is oven-safe before steaming the eggs.

4. For extra flavor, add cucumber kimchi or mushrooms to the egg mixture before steaming.

5. Serve with soy sauce, kimchi and hot pepper paste for an added kick of flavor.

6. This dish can be enjoyed warm or cold as a snack or meal any time of day.

7. Leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving. Enjoy!

Here is a video how to make this:

Serving Suggestions

Korean steamed eggs can be enjoyed as a meal or snack any time of day. They can be served with a variety of accompaniments such as kimchi, salted shrimp, hot pepper paste and soy sauce. This dish is also delicious when paired with steamed rice or warm toasted bread.

How To Store

Leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving. The eggs will keep well if they are properly sealed in an airtight container or wrapped in plastic wrap. Be sure to discard any scraps that may have been left behind after making this dish.

How To Reheat Korean Steamed Eggs

Korean steamed eggs can be reheated in a microwave or oven. For the best results, use a double boiler and heat the eggs on medium-low heat for 5 minutes or until warmed through. Alternatively, they can also be reheated in a saucepan with some broth over low-medium heat.

More Easy Korean Recipes:

Frequently Asked Questions

What Is Steamed Egg Called In Korean?

In Korean, steamed egg is called gyeranjjim (계란찜). It can also be referred to as ttukbaegi-jjigae (뚝배기 찌게), which translates to “steamed pot stew”.

What Is The Difference Between Egg Custard And Steamed Egg?

Egg custard is typically made with eggs, heavy cream and sugar, while steamed egg has a slightly different texture and can be flavored with various ingredients such as scallions, anchovy broth or salted shrimp. Steamed egg also does not contain heavy cream, and is usually cooked in an earthenware bowl or a stainless steel bowl.

How Much Salt Should I Add To The Egg Mixture?

The amount of salt needed for the egg mixture will depend on various factors such as the type of broth being used and personal preference. Generally speaking, it is best to start with a small amount and add more as needed. It is important to taste the egg mixture before steaming it to make sure the seasoning is just right.

What Is Korean Egg Called?

In Korean, egg is called gyeran (계란). It can also be referred to as jaeyuk (재육) or geonmul (건물).

How Many Calories Are In A Korean Steamed Egg?

The exact number of calories in a Korean steamed egg will vary based on the ingredients used. Generally speaking, it is estimated that one serving of ttukbaegi-jjigae contains approximately 150 calories.

Summary

If you’re looking for a healthy, easy-to-make breakfast dish that will keep you full until lunchtime, look no further than Korean steamed eggs. Liliana Kitchen simple recipe is perfect for busy mornings when you want something tasty and nutritious without spending too much time in the kitchen. Give it a try today!