Gyeran-jjim
Korean steamed egg dish
From Wikipedia, the free encyclopedia
Gyeran-jjim (Korean: 계란찜), dalgyal-jjim (달걀찜) or steamed eggs is a type of jjim, Korean steamed dish.[1][2] It is a custardy, casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted sesame seeds.[3][4][5] The ideal gyeran-jjim is light and fluffy.
Gyeran-jjim boiled in a ttukbaegi | |
| Alternative names | Steamed eggs |
|---|---|
| Type | Jjim |
| Course | Banchan |
| Place of origin | Korea |
| Cooking time | 15 minutes |
| Main ingredients | Eggs |
| Ingredients generally used | Saeu-jeot or myeongnan-jeot, scallions, toasted sesame seeds |
| Similar dishes | Chawanmushi, Chinese steamed eggs |
| Korean name | |
| Hangul | 계란찜 |
| Hanja | 鷄卵찜 |
| RR | gyeranjjim |
| MR | kyerantchim |
| IPA | [kje.ɾan.t͈ɕim] |
Preparation and types
There are several ways to cook gyeran-jjim. It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl.
Eggs are sieved, and whisked with water until the mixture is completely blended in a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place of water for a richer flavor. Optional ingredients include mushrooms, peas, onions, Korean zucchini, carrots, and other vegetables for their own twist on the dish. The dish is then seasoned with saeu-jeot (salted shrimp), myeongnan-jeot (salted pollock roe), or salt, and optionally ground black pepper. Before being served, it is topped with chopped scallions or crown daisy greens, gochutgaru (chili flakes) or sil-gochu (shredded dry red chili), and toasted sesame seeds.
Gallery
With pajeon
