What is Gyeran jjim?
Gyeran-jjim is a popular Korean side dish that translates to “steamed eggs” in English. It is commonly served as a complimentary side at Korean bbq restaurants. It has a soft, tender, and fluffy texture, similar to a light custard or souffle. The eggs are steamed gently, resulting in a delicate and velvety consistency. When cooked to perfection, which I will be showing you here, gyeran jjim should be slightly wobbly and easy to scoop with a spoon. This simple and comforting dish is perfect for baby breakfast, toddler meals, or any time you desire a delicious and wholesome side dish. I prefer it in its simplest form, with just a bowl of rice, a drizzle of sesame oil, and a side of kimchi. DELISH! And if you’re looking for a fluffy egg recipe that’s finger friendly, you must try these cottage cheese egg bites!
Ingredients
Eggs – You will need 4 large eggs. Be sure to whisk the eggs thoroughly to get the mixture as smooth as possible. Chicken stock or broth – you can also use water BUT stock will provide more flavor. Green onion- added for flavor, texture, and visual appeal Sesame oil – adds a rich, nutty flavor Salty element (Optional) – my grandmother used to always add a little bit of sauwoojut (fermented salted shrimp) for added umami flavor. You can also use salt, fish sauce, or soy sauce. I recommend leaving it out for babies as it’s important to pay attention to their salt intake Vegetables (Optional) – finely chopped carrots, zucchini, mushrooms, bell pepper, etc.
Step-by-Step Instructions
Tips for Success
Use the right size pot – you want the egg mixture to fill 80% of the pot so that the egg mixture can rise and puff up during the cooking process, creating the iconic dome-like shape. Stir halfway through, scraping the bottom of the pot to prevent the eggs from burning. Use a dome shaped bowl rather than a flat lid or plate so that there’s enough room for the eggs to rise. Be sure to use oven mittens when removing the lid as it will be super hot!
Variations
While the traditional recipe includes green onions, here are some fun additions to gyeranjjim!
Finely chopped vegetables – my favorites are carrots, mushrooms, zucchini, and bell peppers Seafood – shrimp, salmon, or canned sardines (so wonderful for supporting baby’s rapid brain development during the early years) Gochugaru (Korean red chili flakes) or finely sliced chili peppers if you want to make it spicy Cheese – any good melting cheese like cheddar or mozzarella cheese. Add right before covering the pot with a bowl so that it metls beautifully.
Serving Suggestions
Serve this steamed egg dish as is or combine with cooked grains like rice, oatmeal, quinoa, and even lentils. It’s delicious on top of sushi bake too! For babies and toddlers, scoop out a small portion onto their plate and wait until the eggs are completely cooled. You can also pack in a lunch box for daycare or preschool. And if you have older kids, here are some easy lunchbox ideas for kindergarten and beyond.
Equipment
The best pot to cook gyeran jjim is a traditional Korean earthenware pot called “ttukbaegi.” It is made of porous clay, which allows for even heat distribution during the steaming process. This ensures that the gyeran jjim cooks uniformly, resulting in a consistent and smooth texture. While you can still make the dish using other heatproof pot or container, using ttukbaegi enhances the authenticity, flavor, and visual appeal of the dish.
Storage
Korean steamed eggs is best served immediately, but if you have leftovers, cool down to room temperature and transfer to an airtight container. Refrigerate for up to 3 days.
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