How to make Gyeran jjim (Korean steamed eggs) successfully! Three ways!

By Korean Bapsang · 25 min

Ingredients

Instructions

1. Beat the eggs well with a spoon.
2. Strain the beaten eggs through a sieve for a smooth texture (or beat very smoothly if skipping this). Mix in the anchovy broth or water, the salted shrimp (or salt, or fish sauce).
3. Lightly grease the pot or bowl with 1/2 teaspoon sesame oil or cooking oil. If using an earthenware pot, start heating it while you prepare the egg mixture.
4. Earthenware pot: add the egg mixture, cover and simmer. When the eggs begin to set on the bottom, stir and lower the heat to medium-low or low. Cover and simmer for about 5–7 minutes, stirring gently in a circle a couple of times. Check the eggs and cook longer if needed. Add the scallion in the last couple of minutes or after cooking. Drizzle with the optional sesame oil (about 1/2 teaspoon) and/
5. Stock pot: bring water to a boil in a medium pot so it comes halfway up the sides of the ramekin or bowl (a folded paper towel under the ramekin stops rattling). Place the ramekin or bowl carefully in the pot, cover and steam for 8 minutes over medium-low heat, keeping the water at a gentle boil. Gently stir, add the scallions, cover and steam for another 4 minutes or until set.
6. Microwave: place the egg mixture in a bowl, uncovered. Cook 2 minutes, stir; cook another 2 minutes, stir. If still runny in the middle, cook for another minute or until set.

Summarized from Korean Bapsang's video. Watch it for the details.

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