Description
Korean steamed egg. Cooked aggressively in an earthenware pot until it puffs up like a fluffy, overflowing volcano souffle. The ultimate spicy food neutralizer.
Restaurants serving Gyeran-jjim (Steamed Egg)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Egg
- Kelp broth/Salted shrimp
- Sesame oil
- Scallion
- Sesame
Instructions
- Boil kelp broth in a clay pot, add beaten eggs, stir to prevent burning.
- Cover and steam on low heat until it puffs up massively.
Learn more Spice, substitutes, tips
Key spices
Sesame oil aroma、Salted shrimp umami
Substitutes at Japanese supermarkets
Japanese Chawanmushi (diff texture)
Pairing
All Extra Spicy Foods (Dakbal、Jjukkumi)
Trivia
[Difference] Japanese steamed egg is silky and smooth. Korean style is a 'fluffy, porous sponge' saturated with savory broth.
Eating tips & etiquette
[Unique Eating] When overwhelmed by fiery dishes, scooping this hot, gentle, savory egg magically resets and soothes the burning palate.
Allergen
Egg, Shrimp (if salted shrimp used), Sesame