Gyeran-jjim

Gyeran-jjim boiled in a ttukbaegi
Alternative names	Steamed eggs
Type	Jjim
Course	Banchan
Place of origin	Korea
Cooking time	15 minutes
Main ingredients	Eggs
Ingredients generally used	Saeu-jeot or myeongnan-jeot, scallions, toasted sesame seeds
Similar dishes	Chawanmushi, Chinese steamed eggs
Media: Gyeran-jjim

Gyeran-jjim (Korean: 계란찜), Dalgyal-jjim (달걀찜) or steamed eggs is a type of jjim, Korean steamed dish.^[1][2] It is a custardy, casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted sesame seeds.^[3][4][5] The ideal gyeran-jjim is light and fluffy.

Preparation and types

There are several ways to cook gyeran-jjim. It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl.

Eggs are sieved, and whisked with water until the mixture are completely blended in a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place of water for a richer flavor. Optional ingredients include mushrooms, peas, onions, Korean zucchini, carrots, and other vegetables for their own twist on the dish. The dish is then seasoned with saeu-jeot (salted shrimp), myeongnan-jeot (salted pollock roe), or salt, and optionally ground black pepper. Before being served, it is topped with chopped scallions or crown daisy greens, gochutgaru (chili flakes) or sil-gochu (shredded dry red chili), and toasted sesame seeds.