Fluffy Korean Steamed Eggs (Gyeran-jjim)
There’s a way to make fluffy and volcano-like Korean steamed eggs at home. Try this simple and flavorful recipe
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Korean steamed eggs are a delicious and quick-to-make side dish. I enjoyed eating it as a child and still love it as an adult! Many Korean restaurants serve it as a side dish, especially with Korean bbq.
While the dish can be made on the stove, the microwave can be used for a faster cooking time. Try the steamed egg in microwave recipe
Main Ingredients
The dish itself is fairly simple. Below are the main ingredients needed:
- Eggs
- Water or Broth
- Salt
- Seesame seed oil
Flavorful Ingredients
Broth
Traditionally, anchovy broth is used. Simply boil dried anchovies (guts removed) in a pot of water for 45 minutes. It gives a great umami flavor to Korean dishes.
Although chicken or vegetable broth can be used in steamed eggs. Or just water but may not get as much flavor as using a broth.
Vegetables
Just green onions can be used. Although diced carrots and onions could be great additions to the dish! Many vegetables can be included in the steamed egg.
Seasoning
Can use salted krills, salt, or fish sauce. I like to use salted krills that are found in most Asian grocery stores. It gives a full-body flavor to the dish.
Cooking Tips
Steamed Egg Is Deflated
It may have overlooked or didn’t have enough large egg chunks to act as a structure for the steamed egg. Next time, try cooking one minute less than what you cooked before.
Earthenware Pot
A traditional pot called ttukbaegi or dolsot is used for this dish. It’s versatile and can be used to cook stews. Try the pot
Pair It With…
Steamed egg is a great side dish to enjoy with rice, stew or soup, and other side dishes.
Get the recipe and enjoy!
Cherry Hand Pies with Pie Crust
Ingredients
- 1 cup frozen or fresh cherries, pits removed
- 2 tbsp sugar
- 1 tbsp corn startch
- 1/2 tsp lemon juice
- 1 roll frozen and defrosted pie crust
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- Defrost one roll of pie dough1 roll frozen and defrosted pie crust
- Pre-heat the oven at 400 degree farenhite
- While the cherries are frozen, slice them into small chunks1 cup frozen or fresh cherries, pits removed
- In a saucepan, add cherries, sugar, corn starch, lemon juice, vanilla extract, and almond extract1 cup frozen or fresh cherries, pits removed, 2 tbsp sugar, 1 tbsp corn startch, 1/2 tsp lemon juice, 1 tsp vanilla extract, 1 tsp almond extract
- Stir on medium low until liquidy and then turn the heat to medium and continue to stir until it become thick and jammy
- Turn off the stove and set it aside to cool
- Roll out the pie dough
- With a 3.5" cookie cutter or wine glass, cut out four 8 circles
- Place the 4 doughs on a baking pan with silicon mat or parchment paper
- Spoon 2 tbsp of cherry filling onto each dough rounds
- Top it off with the rest of the 4 cut-out doughs and press the edges together
- Crack one egg in a bowl and whisk1 egg
- Brush the top of the dough with the egg wash
- Cut two slits on top of each pie
- Bake it in the oven at 400 degree farenhite for 18-20 minutes or until golden brown
