Korean Steamed Eggs
Gyeranjjim (계란찜)
Servings: 4
Calories: 140kcal
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
Calories: 140kcal | Carbohydrates: 1g | Protein: 12g | Fat: 9g | Cholesterol: 245mg | Sodium: 380mg
