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Korean

Gyeran-jjim

Contains egg (no meat or fish)

계란찜 · gyeran-jjim

Eggs whisked with stock and gently cooked in a small pot until they puff up into a fluffy, savoury soufflé-like custard.

Gyeran-jjim is a Korean egg dish from South Korea, ready in about 15 minutes and made with egg and spring onion. It serves 3 and is rated easy to cook.

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Prep
5 min
Cook
10 min
Total
15 min
Serves
3
Level
Easy
Calories
104

Ingredients

3 side servings

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the eggs (opens in a new tab) with a quarter of the water and the salt until smooth.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Bring the remaining water to the boil in a small heavy pot (ideally an earthenware ttukbaegi). Pour in the eggs (opens in a new tab) and stir constantly over medium heat until they thicken to a loose curd.

  3. Step 3

    Stir in most of the spring onion (opens in a new tab), turn the heat to the lowest setting, cover with a lid (or an upturned bowl to let it dome) and cook until puffed and set.

    • 4 min
    • low heat

    Food safety: Cook until the egg is set throughout for young children, pregnant people or anyone vulnerable.

  4. Step 4

    Drizzle with sesame oil (opens in a new tab), scatter with the remaining spring onion (opens in a new tab), sesame seeds (opens in a new tab) and chilli flakes (opens in a new tab) and serve straight from the pot.

      Fresh herbs scattered over a finished dish
      How it looks · Photo: Klaus Nielsen on Pexels

    About this dish

    Origin
    South Korea · Well documentedMore food from South Korea
    Dish
    Breakfast · Lunch · Dinner · Egg dishes · Side dishes
    Cooking method
    Steamed, Simmered
    Taste
    mild, savoury, umami
    Diet
    Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
    All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
    Worked out from the ingredients. How labels work
    Good for
    Everyday · Budget-friendly · Child-friendly
    Cook more with
    Egg · Spring onion · Toasted sesame oil
    Techniques
    Simmering · Steaming

    Allergens

    • Contains: Eggsfrom egg
    • Contains: Sesamefrom toasted sesame oil, sesame seeds

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    104 kcal per serving

    Calculated

    1 serving ≈ 157 g · recipe makes 3

    Where the energy comes from

    • Protein 34%
    • Carbohydrate 3%
    • Fat 63%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy104 kcal66 kcal
    Protein8.5 g5.4 g
    Carbohydrate0.8 g0.5 g
    Net carbohydrate0.7 g0.5 g
    Sugars0.4 g0.2 g
    Added sugars0 g0 g
    Fibre0.1 g0.1 g
    Fat7.1 g4.5 g
    Saturated fat2.2 g1.4 g
    Trans fat0 g0 g
    Cholesterol248 mg158 mg
    Sodium486 mg310 mg
    Salt equivalent1.2 g0.8 g
    Vitamins & minerals per serving
    Potassium
    106 mg
    Calcium
    50 mg
    Iron
    1.2 mg
    Magnesium
    11 mg
    Vitamin A (RAE)
    109 µg
    Vitamin C
    1 mg
    Vitamin D
    1.3 µg
    Vitamin B12
    0.6 µg
    Folate (DFE)
    35 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: sesame seeds, red chilli flakes.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Keep stirring until it's thick before covering — that's what gives the fluffy dome.

    Common mistakes

    • Too high heat at the end scorches the bottom of the pot before the top sets.
    • Not stirring in the early stage, which gives a dense layer rather than fluffy curds.

    Serve with

    • A soothing side for spicy dishes such as jeyuk bokkeum or tteokbokki.

    Storage

    • Best eaten immediately.

    Variations

    • Steamer method: Steam the egg mixture in a bowl for 12–15 minutes for a smoother, chawanmushi-like texture.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    • Egg4 piece · 200 g
    Used in steps 1, 2

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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