Gyeranjjim (계란찜) is a Korean savory egg custard dish. Gyeran means eggs, and jjim refers to a steamed dish. Eggs are also called dalgyal (달걀) in Korean, so this dish is also called dalgyaljjim (달걀찜). It’s a popular side dish for breakfast, lunch, and dinner both at home and restaurants. Gyeranjjim is so quick and easy to make that I often add it to a meal at the last minute.
In this post, I’ve updated my gyeranjjim recipe that was originally posted in March 2010 with more information, new photos and an improved recipe.
You can make it simply with eggs and scallions, but other chopped vegetables such as carrot, onion, and/or zucchini are great additions as well. Growing up, we often had it with pollack roe.
To thin the eggs and enhance the flavor, I usually use anchovy broth. You can certainly use water or any other broth such as dashima broth or vegetable broth. For a silky, custard-like texture, I use 1/4 cup liquid for each egg. Adjust to your taste.
For the seasoning, salted shrimp (saeujeot, 새우젓) is the best with eggs. Saeujeot adds a unique savory flavor to the eggs. Fish sauce will be excellent as well.
This side dish is usually cooked and served in a small earthen ware (ttukbaegi, 뚝배기) at Korean restaurants. I also like to cook it in my earthen ware directly on the stove top. But, you can use a ramekin or a heat-proof bowl and place in boiling water in a pot. You can also microwave the eggs, covered with ceramic wrap, although the result may not be as silky as the other methods.
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Gyeranjjim (Korean Steamed Eggs)
Gyeranjjim is a Korean savory egg custard dish. It’s a popular side dish that goes very well with any Korean meal. It’s quick and easy to make!
- 4 large eggs
- 1 cup anchovy broth (or water or dashima broth)
- 1-1/2 teaspoons salted shrimp (saeujeot) or 3/4 teaspoon salt ((or fish sauce))
- 2 tablespoons chopped scallion
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Beat the eggs with a spoon.
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- Run it through a sieve to break the egg mixture down into a smooth liquid consistency. (If you skip this process, make sure to whisk the eggs sufficiently.)
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In a lightly oiled earthen ware, small stone/ceramic pot, or any heat proof bowl, mix the beaten eggs well with the anchovy broth or water and salted shrimp (saeujeot) or salt.
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Use one of the following cooking methods depending on the cookware used:
Earthen ware/ceramic pot (stove-top proof):
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Add the egg mixture to the pot. Cover, and simmer over medium low heat on the stove for about 7 minutes. The egg mixture should be still runny in the middle at this point.
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Gently stir the eggs in a circling motion with a spoon. Reduce the heat to low. Add the scallions, cover, and simmer for 2 to 3 minutes until the mixture is set.
Stock pot:
- Bring water to a boil in a medium sized pot. The water should come halfway up the sides of the ramekin/bowl. (Adding a folded paper towel at the bottom will prevent the ramekin/bowl from rattling while the water is boiling.)
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Carefully place the ramekin/bowl in the pot. Cover the pot and steam for 8 minutes over medium low heat. Make sure the water boils gently.
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Gently stir the eggs with a spoon. Add the scallions, cover and steam for an additional 4 minutes until the mixture is set.
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