This gyeran jjim recipe, or fluffy Korean steamed eggs, is a popular side dish served with rice and Korean barbecue. Here’s a foolproof way to make it, and it’s naturally paleo, Whole30, and keto!
Gyeran jjim is a Korean steamed egg dish that’s served as a side dish (or banchan) along with rice, kimchi, and whatever main dish you are enjoying. You may have commonly seen it served at Korean bbq spots. The best versions have the most amazing light and fluffy texture, and even some Koreans have trouble with getting it right. After multiple tries, I have the perfect Korean steamed egg recipe that you can’t go wrong with!
Fluffy Korean Steamed Eggs Recipe
For the tastiest gyeran jjim recipe, the trick is in how you prep and cook the eggs. You really want the lightest and fluffiest texture, and it should feel velvety in your mouth with minimal chewing. My version truly delivers and it tastes like you are eating at a Korean restaurant! Even my parents who live in Seoul really love this Korean steamed egg recipe and I’m excited to share it with you. It also happens to be paleo, Whole30, keto as well!
Ingredients in Fluffy Korean Steamed Eggs
- Eggs: I recommend large pasture raised eggs for the best quality.
- Water
- Salted shrimp: Also called saewoojeot in Korean, it’s basically tiny shrimp that’s been salted and fermented and it adds a ton of flavor to dishes, much like fish sauce. It should have just 2 ingredients: shrimp and salt. You can usually find it at a local Asian grocery store.
- Sesame oil: You’ll only need a little bit to grease the pot to cook the eggs in.
- Green onion
How to Make Korean Steamed Egg Dish
There are just a few steps to make gyeran jjim recipe and while they are simple and easy, it’s important to follow them carefully since it can easily overcook and dry out. Here’s how to Korean steamed egg that’s fluffy and heavenly:
- Blend the eggs, water, and salted shrimp together. This step is important, and just simple whisking will not get the stringy parts of the eggs out. Make sure to blend until smooth and frothy.
- Grease an earthenware pot with lid (or a medium saucepan) with sesame oil. Pour the blended eggs into the pot.
- Heat over medium low heat, cover, and simmer for about 8 minutes until half of the eggs are cooked.
- Stir slowly a few times with spoon to prevent from burning.
- Top with chopped green onions, cover again, then simmer for another 2-3 minutes until cooked and set. Serve.
Do I Need to Use Salted Shrimp?
Salted shrimp is recommended for the most authentic flavor, but if you can’t find it, you can always just use sea salt or fish sauce.
Can You Make Korean Steamed Egg Without an Earthenware Bowl?
Earthenware bowls or pots are traditionally used to make fluffy Korean steamed eggs and you can actually purchase them online. However, if you don’t have one, you can always use a small to medium pot or a saucepan. Keep in mind that it may take a little bit longer to cook when you use a regular saucepan, since earthenware pots retain heat much better.
How Do You Save the Leftovers of Fluffy Korean Steamed Eggs?
Gyeran jjim is best enjoyed right away, and I don’t recommend you save the leftovers. However, if you can’t finish it and don’t want it to go to waste, you can always store it in an airtight lid in the fridge for up to 2-3 days. Heat it back up gently in the microwave so you don’t overcook it, or you can even enjoy it cold!
If you enjoyed this Korean steamed egg recipe, here are other Korean dishes might also like…
- Korean Cucumber Salad (Oi Muchim Recipe)
- Leftover Rice Dak Juk (Korean Rice Porridge)
- Kkakdugi – Korean Radish Kimchi (Paleo, Whole30, Keto, Vegan Option)
- Paleo Slow Cooker Korean Oxtail (Kkorijjim)
- Kimchi Braised Keto & Whole30 Pork Ribs (Dweji Galbi Kimchi Jjim) – Stove Top & Instant Pot Method!
Fluffy Korean Steamed Eggs (Gyeran Jjim Recipe)
Ingredients
- 4 large eggs
- 1 cup water
- 1½ tsp salted shrimp (saewoojeot) or 1 tsp sea salt or fish sauce
- 1/2 tsp sesame oil
- 1 green onion chopped
Instructions
- Combine eggs, water, and salted shrimp in a blender and then blend until smooth and frothy.
- Grease an earthenware pot with a lid (or a medium saucepan) with sesame oil, then pour the blended egg mixture in, making sure there's about 1 inch of room on top for the eggs to rise.
- Heat over medium low heat and close the lid to simmer for about 8 minutes, or until about half of the eggs are cooked. It's okay to open the lid to check.
- Stir the eggs slowly a few times to prevent from burning.
- Top with green onions, and close the lid to simmer for another 2-3 minutes until the mixture is cooked but still soft and fluffy. Serve immediately.
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