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Gyeran jjim scooped from earthen bowl.
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5 from 2 votes

Gyeran Jjim (Korean Steamed Eggs)

By: Min Kwon | MJ and Hungryman
Here are all the tips and tricks to create the most perfectly fluffy Korean steamed eggs, or gyeran jjim that is sure to be a hit with the whole family.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4
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Ingredients 

  • 4 eggs
  • 1/3 cup chicken or vegetable broth
  • 1/4 teaspoon salt (optional)
  • 1 teaspoon sesame oil
  • chopped green onion

Instructions 

  • Whisk the eggs, chopped green onion, and optional ingredients thoroughly until the yolks and whites are well combined.
  • Pour stock in a earthenware (ttukbaegi) and bring it to a boil.Reduce heat to medium-low heat and pour egg mixture. Stir with a spoon and lower heat to low.
  • Cover with a dome shaped heat-safe bowl. Steam for 8-10 minutes, stirring halfway in between, until the eggs are set.
  • Turn off the heat, remove the bowl, and add a drizzle of sesame oil, sesame seeds, and more green onion, if desired. Serve immediately!

Notes

  • Use the right size pot - you want the egg mixture to fill 80% of the pot so that the egg mixture can rise and puff up during the cooking process, creating the iconic dome-like shape.
  • Stir halfway through, scraping the bottom of the pot to prevent the eggs from burning.
  • Use a dome shaped bowl rather than a flat lid or plate so that there's enough room for the eggs to rise.
  • Be sure to use oven mittens when removing the lid as it will be super hot!

Nutrition

Calories: 73kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Potassium: 63mg | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
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