🥚 Gyeran-jjim (Korean steamed eggs)
Gyeran-jjim is a Korean steamed egg dish: eggs are whisked with water and salt, topped with chopped scallion and cooked gently until they puff up into a soft, fluffy, custard-like cloud. A few drops of sesame oil finish it with a nutty aroma. It is served bubbling hot in its small pot as a side dish (banchan), especially alongside spicy grilled meat and stews.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 250 ml water
- ½ tsp salt
- 1 scallion, finely chopped
- 1 tsp sesame oil
Method
- Whisk the eggs with the water and salt until smooth; strain for a silkier texture.
- Pour into a small heatproof pot or bowl and sprinkle with most of the scallion.
- Steam over simmering water, covered, for 10–12 minutes on low heat until just set and puffed.
- Drizzle with sesame oil, add the rest of the scallion and serve hot.
How to make it lighter
- Use just a few drops of sesame oil to finish — the aroma is strong; 1 tsp ≈ 40 kcal.
- More water and fewer eggs give a lighter, softer custard.
- Pair it with vegetables and rice rather than with a second high-fat main.
History
Gyeran-jjim is a staple of Korean home cooking and is commonly served in Korean barbecue restaurants, where its mild, soothing texture balances spicy dishes. Many versions exist, from smooth steamed custards to the dramatic 'volcano' style that rises above the rim of an earthenware pot.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →