Gyeranjjim represents the gentle art of Korean egg cookery, where eggs are slowly steamed until they become a silky, custard-like Korean steamed eggs dish that’s both comforting and elegant. This humble yet sophisticated banchan showcases how Korean cuisine can transform simple ingredients into something extraordinary through careful technique and attention to temperature control.
What makes gyeranjjim particularly special is its impossibly soft, silky texture that’s achieved through patient steaming and precise seasoning. The dish demonstrates the Korean culinary principle of creating layers of flavor while maintaining the pure, clean taste of the main ingredient. Each spoonful should be light, fluffy, and perfectly seasoned.
In modern Korean dining, gyeranjjim appears both as a beloved homestyle dish and in restaurant settings, valued for its versatility and subtle sophistication. Whether served as part of a larger meal or enjoyed on its own with rice, this steamed egg custard continues to provide comfort while showcasing the refinement possible in Korean home cooking.
Why You’ll Love This Recipe
- Silky, custardy texture
- Simple ingredients
- Perfect side dish
- Protein-rich
- Comforting and warming
- Quick preparation
- In a pinch, this recipe can also be steamed in the microwave. Start by steaming for three minutes, stir, then add a minute at a time until it is done!
What is Gyeranjjim?
Gyeranjjim (계란찜) is Korean steamed eggs, where beaten eggs are combined with stock and seasonings, then slowly steamed until they become a soft, custard-like dish. The name combines “gyeran” (egg) with “jjim” (steamed).
Korean Steamed Eggs
Ingredients
For the Eggs:
- 4 large eggs
- 2 tsp fish sauce
- 1 cup water (or anchovy broth instead of fish sauce)
- ¼ tsp salt
- 1 green onion(s) finely chopped
- 1 tsp sesame oil
- Pinch black pepper
Optional Additions:
- Small shrimp
- Diced carrots
- Minced garlic
- Fish cake
- Sesame seeds
Instructions
Prepare Eggs:
- Beat eggs thoroughly until well combined
- Strain through fine-mesh sieve
- Mix with stock or water
- Add salt and stir gently
- Avoid creating bubbles
Steam Base:
- Set up steamer or double boiler
- Pour egg mixture into heat-safe bowl
- Add any optional ingredients
- Cover with lid or foil
- Steam over medium-low heat
Cooking Process:
- Steam for 10-12 minutes
- Remove lid and stir gently once halfway
- Re-cover and continue steaming
- Check for doneness
- Surface should be set but jiggly
Finish:
- Add green onions
- Drizzle with sesame oil
- Add black pepper
- Serve immediately
Notes
Recipe Tips
- Strain eggs for silkiest texture
- Maintain consistent medium-low heat
- Don’t overcook – edges should not brown
- Use room temperature eggs
- Keep water at gentle simmer
- Watch steam holes in foil covering
Serving Suggestions
Serve with:- Steamed rice
- Korean soups
- Grilled meats
- Other banchan
- Additional green onions
- Extra sesame oil
Variations
- Add diced vegetables
- Include seafood
- Spicy version with gochugaru
- Different stocks for base
- Mini individual portions
- Additional seasonings
Storage
- Best eaten immediately
- Can refrigerate up to 24 hours
- Reheat gently in steamer
- Don’t microwave
- Texture changes when stored
- Not suitable for freezing
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Kadoya Sesame Oil
Shirakiku Roasted Sesame Seeds
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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