Fluffy Korean Steamed Eggs (Gyeran Jjim Recipe)
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 Whole30 and keto!
Prep Time5 minutes mins
Cook Time11 minutes mins
Total Time16 minutes mins
Course: Side Dish
Cuisine: Korean
Keyword: gyeran jjim recipe, how to make korean steamed egg, keto korean recipes, korean paleo, korean steamed egg recipe, paleo korean food
Servings: 2 servings
Calories: 149kcal
- 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
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.
Serving: 1serving - makes 2 | Calories: 149kcal | Carbohydrates: 1g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 370mg | Sodium: 264mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg