Korean Steamed Egg (Gyeran Jjim)
You're going to love this savory Korean steamed egg! I have easy instructions on how to make it on the stove top - and in a steamer basket.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 7 large eggs
- 1 ¾ cup kombu dashi or regular dashi
- 2 teaspoons anchovy sauce or fish sauce
- 4 tablespoons scallions, finely chopped
Instructions
- 1
Whisk the eggs in a bowl and run the mixture through a sieve to get rid of slimy bits.
- 2
Add the dashi and anchovy sauce to the eggs and mix well.
- 3
Brush a little sesame oil in the stone pot / ceramic bowl and pour in the egg mixture.
- 4
Place the pot on the stove and turn the heat to medium. Cover and cook for 5 minutes and turn the heat to low. Continue cooking until the eggs are cooked, about 8-10 minutes.
- 5
Top with scallions and serve.
- 6
Divide the egg mixture among 4 small heat proof ramekins or bowls and place the ramekin in a steam basket or other steaming tool. Cover and steam for 12-15 minutes, until the eggs are cooked.
- 7
Top with scallions and serve.