Korean Steamed Egg (Gyeranjjim) | 계란찜

Pronounced Gye-rahn cheem

What: Korean Steamed Egg that is cooked in an oven-safe dish and seasoned with flavorful, yet simple ingredients. Topped with Korean red pepper flakes for some spice. This version is commonly made by Koreans for when they want a quick side dish that is eggy and savory.

Taste: Savory egg dish that is soft, pillowy, spongy, and flavorful.

How It’s Made: Whisk eggs with seasoning and chopped veggies. Add to boiling water. Cover with lid and wait for it to cook. That’s it!

What to Serve it With: Tastes good with just rice, but also with any Korean meal.

Tip: Honestly add whatever you have on hand—

• Got leftover veggies? Add that.

• No imitation crab? No problem.

• Don’t want to use salt? Try fish sauce!

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Yield: 1 side dish

Author: Sarah Ahn

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Korean Steamed Egg (Gyeranjjim) | 계란찜

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This is the same stuff given to you at KBBQ joints, but better.

Ingredients

• 7 large eggs (385g)
• 1/2 tsp white sugar
• 1/2 tsp dasida (Korean beef stock powder)
• 1/2 tsp salt (or Korean seasoning salt; sold at Korean markets)
• 1/2 cup water
• 1/2 brown onion, diced (85g)
• 1/2 medium onion, grated
• 3 Tbsp (a handful) green onions, chopped (23g)
• 3 mini pieces imitation crab (38g), diced
• Korean red pepper flakes to garnish (optional)

Instructions

1. In a medium bowl, lightly whisk eggs with 1/2 tsp each: white sugar, dasida, and salt. Do not over whisk if you want egg white sockets throughout. Add 1/2 cup water. Mix.
2. Transfer to an OILED, oven/steam safe dish.
3. Add in brown onion, green onion, and imitation crab. Make sure to evenly distribute throughout egg mixture.
4. Sprinkle Korean red pepper flakes on top.
5. Place your oven/steam dish in large pot and add enough water so that the water is halfway up the dish. Cover with lid.
6. Turn on heat (medium high heat) and let water boil. Cover with lid the whole time. Reduce heat to medium. It will take 20-25 minutes to cook fully. Check with a chopstick to see if fully cooked!