| Gyeran-jjim | |
| Alternate Name: | Steamed eggs |
| Country: | Korea |
| Mintime: | 15 |
| Type: | Jjim |
| Course: | Banchan |
| Main Ingredient: | Eggs |
| Minor Ingredient: | Saeu-jeot or myeongnan-jeot, scallions, toasted sesame seeds |
| Serving Size: | 100 g |
| Similar Dish: | Chawanmushi, Chinese steamed eggs |
| Korean name | |
| Hangul: | 계란찜 |
| Hanja: | 鷄卵찜 |
| Rr: | gyeran-jjim |
| Mr: | kyeran-tchim |
| Koreanipa: | pronounced as /ko/ |
Gyeran-jjim, dalgyal-jjim 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.
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.