breakfast · dairy-free · gluten-free
Gyeran jjim (steamed eggs)
Fluffy, soufflé-like Korean steamed eggs puffed high in an earthenware bowl, a Korean BBQ side.
- Time
- 15min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, sesame, fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk eggs with half the stock and salt until smooth.
-
2
Boil the remaining stock in a small earthenware pot or saucepan.
-
3
Pour in eggs and stir constantly on medium until curds form, 1 minute.
-
4
Add scallion, cover with a lid (or an inverted bowl) and cook on low 2–3 minutes until puffed and set.
-
5
Drizzle sesame oil and seeds and serve bubbling.
