You’ve had eggs fried, boiled, scrambled.. but how about steamed? In the land of Kimchi, steamed egg is called Gyeran Jjim. It is a popular side dish that is often served in Korean restaurants. You don’t need to go to a restaurant to try it. You can make your own Gyeran Jjim at home in just few minutes, and it’s as simple as 1-2-3!
We have two ways of making Gyeran Jjim at home. One is through direct fire using an earthenware pot called ddook-bae-gi (뚝배기). The other one is through a steamer or pot with boiling water. Today, I’ll share the second method of making Gyeran Jjim.
- 2 eggs
- chopped carrots, green onions (I added chopped red and yellow paprika peppers)
- 1/2 cup water
- something salty (salted shrimp, fish sauce or salt)
- a pinch of roasted sesame seeds (optional)
1. Beat the eggs. Run the beaten eggs through a strainer to get rid of the foam and to break the egg mixture down into a smooth liquid consistency. Put it in a ‘heat-safe’ bowl. Add water, chopped vegetables and fish sauce to taste.
2. Add a few cups of water to a pot that’s big enough to house the dish where you put your eggs and vegetables. Carefully place the bowl in the water. The water should come up to about the halfway point along the sides of the bowl. Bring the water to a boil and turn the setting down to medium low heat for 10 minutes. Cover the pot, preferably with a clear glass lid so you can easily watch the water and eggs. Make sure that the water stays at a gentle simmer. Cooking in low heat gives a soft and smooth texture. If it comes out spongy, it means you have overcooked it.
3. Sprinkle roasted sesame seeds and serve piping hot.
There you are! It’s so easy right? Gyeran Jjim is perfect for any meal of the day. You can also add some shrimps, mushrooms or other vegetables depending on what’s available in your fridge. 🙂