It’s common knowledge that there are a lot of crossovers in Asian cuisines. Take dumplings for example: Chinese makes Jiaozi, Japanese makes Gyoza, Korean makes Mandu and even Nepalese has Momos. Not surprisingly, it’s easy to adapt and enjoy these cuisines as if they are our own. Similarly, the humble steamed egg can be seen in Chinese, Japanese and Korean cuisine as well. Most of us have probably grown up with this dish.
Eggs taste fabulous no matter what cooking style, but the most comforting would probably have to be the silky, savoury steamed version. It goes superbly with rice, and if you add extra ingredients, it can even be a meal on its own. The Korean version is called Gyeran Jjim and at its basic form, it only requires egg(s), water, salt and some spring onions. I’ve added some shredded in mine for a bit of texture and visual appeal.
It’s not difficult to achieve a smooth steam egg if you get the water and egg ratio right (generally 1.5:1 is good). You can even opt to do everything in the microwave as Maangchi has demonstrated in her post. I have tried doing it the traditional way as well as microwave and honestly can’t tell the difference in taste. The microwave version does tend to puff up a little bit though. Nevertheless this dish is quick, requires almost no effort but oh-so-satisfying.
So here’s a ridiculously short recipe!
Korean-Style Steamed Eggs (Gyeran Jjim)
Serves 1-21 eggs
1/4 teaspoon salt
1/4 cup Water, or Chicken Stock
Pinch of shredded Carrot
1 stalk of Spring Onion, choppedCombine the eggs, salt, and water in a heat-safe ceramic bowl, such as a ramekin or small ddukbaegi (so I like to call it the Korean claypot). Whisk until well combined and foamy. Add the carrot and stir it to distribute, then sprinkle the spring onion on top.
Place the bowl in a large pan fill with water (about half way up the sides) and a metal steaming tray. Cover the pan preferably with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 10-12 minutes, making sure the water stays at a gentle simmer. The eggs are ready when the middle is just set but still wobbly.
Carefully lift the bowl from the pan and serve warm.
I will let you in a secret: I’ve been having this almost everyday. It’s great as a light lunch or a quick supper after gigs. Good way to get good proteins and other important nutrients. I even add a little bit of doenjang sometimes for extra flavours. Don’t think I’ll ever get sick of this.
I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.
Kelly Siew Cooks 
There’s many similiarities in Japanese & Korean cuisine, didn’t realised until this AFF. I love eggs, so this is a must try recipe
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I agree about the similarities I have tried a Japanese version of this recipe, I would love to try your recipe too.
Hi Kelly, this coming to you from Canada. Was browsing the Net for Sarawak laksa and chanced upon your laksa Sarawak. It sure looks sinfully delicious!
Its a sure 2 bowls, loosen belt buckle dish. And the “x’cuse me”, loud burp!
The last time I had it was was wayyyyyyy back early ’80s.
And seeing the well taken pic of yours brings back memories of that Sarawak laksa lunch I had, once upon a time.
May I have your kind consent copy your this laksa recipe?
Thanking you.
You have a great week, and you keep a song in your heart.
Best regards.
Shane.
Ps, Kelly, I would love get you a red rose, just to make it jealous.
Hi Shane, thank you for taking your time to write such a lovely comment. You can sure have the laksa recipe, although you will need the laksa paste for this. If you would like to make the paste from scratch may I suggest this recipe: http://3hungrytummies.blogspot.com/2011/11/secret-of-sarawak-laksa-paste-revealed.html.
Good luck trying out the recipe and hope you get to enjoy Sarawak Laksa soon!
Drool! I’ve never tried steaming egg…or maybe I did but it was not successful. Let’s see if this one works out well or not. Thanks for sharing.
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