Gyeran Jjim

Name: Gyeran Jjim
Cook time: 17 min
Total time: 17 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 4 large Eggs; 180ml Anchovy-Kelp Stock, myeolchi–dashima stock, cooled; 1 tsp Fish Sauce, or finely minced saeujeot; 1/8 tsp Sea Salt, fine; 1 Green Onion, scallion, finely sliced; 1 tsp Toasted Sesame Oil

Gyeran jjim is a silky, savory Korean steamed egg custard that's light, comforting, and quick to make. The eggs are gently set with a flavorful anchovy-kelp stock and finished with fragrant sesame oil and fresh green onion for a warm, delicate side dish or breakfast bowl.

Gyeran jjim is a silky, savory Korean steamed egg custard that's light, comforting, and quick to make. The eggs are gently set wit... Show more

Traditional Korean Recipe

Health Grade

B+ · Healthy

Rating

4.1

Time

15 min

Price

0,50 €

Calories

137 kcal

low calorie

nutritious

quick

easy

Method

Rinse the scallion

Rinse the Green Onion under cold water, checking between the layers near the green tops where grit can hide. Shake off the excess water and pat it dry so it will slice cleanly.

Slice it thin

Trim off the root end, then slice the scallion very thinly. Keep most of it for the egg mixture and set aside a small pinch for the top so the finished gyeran jjim looks fresh and bright.

Whisk the eggs

Crack the eggs into a bowl and whisk until the yolks and whites are completely blended with no streaks left. Pour in the Anchovy-Kelp Stock, Fish Sauce, and Sea Salt, then whisk again until smooth. Stir in most of the sliced scallion, saving that little pinch for garnish.

Cook gently

Pour the egg mixture into a small lidded saucepan or Korean earthenware pot. Set it over medium-low heat and stir slowly for 1 to 2 minutes, just until tiny soft curds begin to form around the edges. Reduce the heat to low, cover, and cook for 7 to 9 minutes until the eggs are puffed, softly set, and still a little jiggly in the center.

Finish and serve

Take the pot off the heat and let it sit for 1 minute so the center can finish setting. Drizzle the top with Toasted Sesame Oil, scatter over the reserved scallion, and serve right away while it is hot, fluffy, and spoon-soft.