Korean steamed egg
Korean steamed egg, from above
Non vegKorea

Korean steamed egg

A fluffy, savoury egg cloud that puffs over the pot. The cool friend of every spicy meal.

15 minTime
13 gProtein each
mildSpice
The volcano egg2 chapters · 1 min read

Make it your way

Grandma's wayFluffy egg steamed in a pot until it puffs above the rim.
The original
168kcalsame
13 gproteinsame
1 gfibresame
15minutessame

Gyeran jjim.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Egg4
Water¾ cup plus 2 tbsp anchovy stock or water
Salta pinch
Fish sauce1 tsp (salted shrimp is traditional)
Carrot1 tbsp, finely diced
Spring onion (green onion, scallion)1 stalk, finely sliced
Sesame oil½ tsp
Sesame seedsa pinch

Method

5 steps
  1. 1Beat the eggs well with the stock, salt and fish sauce.
  2. 2Heat a small heavy pot, pour in the mixture and stir on medium heat until it starts to set.
  3. 3Add carrot and most of the spring onion, turn to the lowest heat and cover with a lid or bowl.
  4. 4Cook covered for 4 to 5 minutes until puffed above the rim and set.
  5. 5Top with sesame oil, sesame and the rest of the spring onion. Serve in the pot.
Serve it like this

Serve bubbling in its earthenware or small heavy pot with a spoon, alongside spicy stews or barbecue.

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Make it a meal

What goes with Korean steamed egg: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jumeokbap15 min
Bread or rice Methi thepla40 min
With a main Kimchi jjigae35 min
With a main Beef bulgogi30 min
To drink Misutgaru latte5 min
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