GYERAN JJIM (STEAMED EGG)
Gyeran Jjim or Korean steamed egg, is a delicate, savoury egg custard that’s incredibly simple to prepare but full of comforting flavour. Lightly seasoned with salt and topped with green onion, this dish has a silky, pudding-like texture that melts in your mouth. Traditionally served as a side dish in Korean meals, it also works wonderfully as a quick breakfast or a light lunch. The ingredients are minimal, like egg, water and seasoning, making it ideal when time or pantry options are limited. Gyeran Jjim can be steamed in a stovetop double boiler, a rice cooker or even gently microwaved with excellent results. Its soft and fluffy consistency makes it easy to digest and a favourite among both adults and children. This customised and nutritious one-serving version is ready in minutes, proving that it is simple and really best in taste.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Korean
PREPARATION/TECHNIQUES
Steam, 5 Ingredients or Less
OCCASION/HOLIDAY
Casual Dinner, Back to School, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Quick & Easy, Low Fat, Vegetarian, Wheat/Gluten-Free
DISH TYPE
Custard
INGREDIENTS
There are the following ingredients for Gyeran Jjim (Steamed Egg):
- 1 egg
- ¼ cup water
- ¼ teaspoon salt
- ½ teaspoon chopped green onion
FULL NUTRITIONAL INFORMATION
- Calories: 61.8 kcal
- Fat: 4.1 g
- Saturated Fat: 1.3 g
- Carbohydrate: 0.4 g
- Sugar: 0.2 g
- Sodium: 240 mg
- Protein: 5.4 g
- Cholesterol: 160 mg
- Vitamin D: 0.9 Mg
- Calcium: 26.7 mg
- Iron: 0.8 mg
- Potassium: 62.3 mg
PREPARATION
These steps are followed for the preparation of Gyeran Jjim (Steamed Egg):
- Whisk The Egg: In a small bowl, crack the egg and whisk it gently until well combined without creating too much foam.
- Add Water And Seasoning: Stir it in the water and salt until evenly mixed. Let the mixture rest for 1–2 minutes to settle bubbles.
- Strain (Optional): For an extra smooth texture, pour the egg mixture through a fine mesh sieve into a ramekin or small bowl.
- Steam Gently: Place the ramekin in a pot with a steaming rack. Cover with a lid and steam over low heat for 10–12 minutes until just set.
- Garnish And Serve: Remove from heat, sprinkle it with chopped green onion and serve warm as a light meal or a side dish.
PREP TIME
3 minutes
COOKING TIME
12 minutes
TIPS
- Use Low Heat For Steaming: Gentle heat ensures a silky, even texture without curdling or bubbles.
- Strain For Smoothness: Straining removes any egg chalaza or foam for a custard-like result.
- Prevent Water Drops: Cover the ramekin with foil or a lid to stop condensation from dripping onto the egg.
- Rice Cooker Method: Use the steam function of a rice cooker for a foolproof and hands-free alternative.
- Microwave Alternative: Microwave on medium-low in 30-second bursts, checking it often until the egg is set.
VARIATIONS
- Add Seafood Or Meat: Add tiny cooked shrimp, chicken bits or minced beef to the mixture for extra protein.
- Spice It Up: Stir in a dash of white pepper or gochugaru for a touch of heat and complexity.
- Vegetable Boost: Add finely chopped courgette, carrots or spinach to make it more filling and colourful.
- Miso Flavour: Replace some water with miso broth for an umami-rich twist.
- Cheesy Twist: Stir in a small spoonful of grated cheese for a fusion spin and creamy bite.
PREPPING AND STORAGE
- Refrigeration: Cool leftovers thoroughly before transferring to an airtight container. Store in the fridge for up to 2 days.
- Reheating: Reheat gently in a steamer or microwave and cover it on low power to retain the soft texture.
- Do Not Freeze: The delicate structure of steamed eggs does not hold up to freezing and becomes watery.
