Served gyeran jjim in a plate |
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| Origin | |
|---|---|
| Place of origin | Korea |
| Region or state | Korean-speaking areas |
| Dish details | |
| Course served | Banchan (side dish) |
| Main ingredient(s) | Egg, water, salted shrimp sauce, green onions, red pepper flakes and sesame seeds |
| Variations | Chawanmushi, Chinese steamed eggs |
| Gyeran jjim | |
|---|---|
| Hangul | 계란찜 |
| Hanja | 鷄卵찜 |
| Revised Romanization | gyeran jjim |
| McCune–Reischauer | kyeran tchim |
Gyeran jjim is a Korean steamed egg casserole, which is a popular dish in Korea and often eaten as a side dish (banchan). The main ingredients include egg and water with optional ingredients such as green onions, red pepper flakes, salted shrimp sauce (saeujeot), pollack roe (al), salt, pepper, sesame seeds, or other types of vegetables.[1] Some people substitute the water with chicken, beef, or seafood broth to make it more flavorful. Cooking gyeran jjim requires extreme attention and patience to make sure it is not overcooked or burned. A light and fluffy gyeran jjim is usually sought for.
Contents |
Gyeran jjim requires whisking eggs and water (or broths) until they are completely blended in a creamy like consistency. Some people add mushrooms, onions, zucchini, carrots, and other favorable vegetables for their own twist on the dish. It is then seasoned with salted shrimp sauce (if broth isn’t used) or salt and pepper or both. Green onions, red pepper flakes and sesame seeds are usually added near the end of the cooking process.
There are several types of ways to cook gyeran jjim. Gyeran jjim is usually cooked by steaming the mixed ingredients. Steaming requires placing a bowl of the mixed ingredients inside a pot of boiling water. Gyeran jjim is also cooked by boiling the ingredients in a ceramic stovetop-safe crock under a very low heat. For a faster result, some people microwave the bowl of mixture.