Gyeran jjim

Gaeran jjim

Served gyeran jjim in a plate
Course Banchan (side dish)
Place of origin Korea
Region or state Korean-speaking areas
Main ingredients Egg, water, salted shrimp sauce, green onions, red pepper flakes and sesame seeds
Variations Chawanmushi, Chinese steamed eggs
Cookbook: Gaeran jjim  Media: Gaeran jjim
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 replace the water with chicken, beef, or seafood broth to make the dish more flavorful. Cooking gyeran jjim requires extreme attention and patience to make sure it is not overcooked or burned. The ideal gyeran jjim is light and fluffy. [2]

Preparation and types

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.

See also


  1. 계란찜 (in Korean) Doosan Encyclopedia
  2. 계란찜 (in Korean). Sports Khan. 2013-03-13. Retrieved 5 April 2013.
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