Gyeran-jjim

Gyeran-jjim is a cloud-soft Korean steamed egg custard with a delicate savory flavor and a gently puffed top. This version is silky, light, and aromatic with scallion and sesame, making it a quick, comforting dish for breakfast or alongside rice at any meal.

Nutrition · per serving

170kcal

13gProtein

3gCarbs

12gFat

0.5gFiber

2 servings

Ingredients

9 items

Egg custard

large eggs4

hot vegetarian dashi or kelp broth240 ml

fine salt3 g

light soy sauce5 ml

sesame oil5 ml

scallion, finely sliced20 g

Finishing

toasted sesame seeds2 g

extra scallion, finely sliced5 g

sesame oil2 ml

Tips

•For a more traditional flavor, Korean anchovy-kelp broth is often used, but this vegetarian version uses kelp broth or vegetarian dashi to suit the menu requirement.
•Use the lowest heat possible; steaming or very gentle direct heat is the key to a tender custard rather than scrambled eggs.
•If your pot lid drips condensation, wrap the lid in a clean cloth or place it slightly ajar so water does not mark the surface.
•A ratio close to 1 part egg to 1-1.2 parts liquid by volume gives a soft but spoonable texture.

Steps

1
Bring the vegetarian dashi or kelp broth to a boil, then keep it hot. If using a stone bowl or small heatproof pot, place it over very low heat for 1 minute to gently warm; this helps the custard cook evenly and start steaming faster.
240 ml hot vegetarian dashi or kelp broth
2
In a mixing bowl, crack in the eggs and whisk gently until fully combined but not foamy. Stir in the hot broth a little at a time, then mix in the salt, soy sauce, sesame oil, and sliced scallion. Gentle whisking gives a smoother custard with fewer bubbles.
4 large eggs240 ml hot vegetarian dashi or kelp broth3 g fine salt5 ml light soy sauce5 ml sesame oil20 g scallion, finely sliced
3
Strain the egg mixture through a fine sieve directly into the warmed stone bowl or small pot. Skim off any surface foam for the silkiest texture.
4 large eggs240 ml hot vegetarian dashi or kelp broth3 g fine salt5 ml light soy sauce5 ml sesame oil20 g scallion, finely sliced
4
Set the bowl or pot over the lowest possible heat, cover loosely, and cook for 8-10 minutes until the custard is puffed and just set. It should wobble slightly in the center but not look liquid. If it bubbles aggressively, reduce the heat immediately to avoid a coarse texture.
5
Turn off the heat and let the gyeran-jjim stand, covered, for 1 minute so the residual heat finishes the center gently.
6
Drizzle with the extra sesame oil and top with toasted sesame seeds and extra scallion. Serve immediately while hot and fluffy, ideally with rice and simple side dishes.
2 g toasted sesame seeds5 g extra scallion, finely sliced2 ml sesame oil

Origin & History

Gyeran-jjim is a beloved Korean home-style egg dish, often served bubbling hot in an earthenware or stone bowl. It is commonly found both in households and in Korean restaurants as part of a shared meal, appreciated for its soft texture and comforting simplicity. The dish reflects the Korean talent for turning basic ingredients into deeply satisfying banchan and side dishes.

korean egg vegetarian steamed quick beginner side-dish

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Steps

Bring the vegetarian dashi or kelp broth to a boil, then keep it hot. If using a stone bowl or small heatproof pot, place it over very low heat for 1 minute to gently warm; this helps the custard cook evenly and start steaming faster.

240 ml hot vegetarian dashi or kelp broth

In a mixing bowl, crack in the eggs and whisk gently until fully combined but not foamy. Stir in the hot broth a little at a time, then mix in the salt, soy sauce, sesame oil, and sliced scallion. Gentle whisking gives a smoother custard with fewer bubbles.

4 large eggs240 ml hot vegetarian dashi or kelp broth3 g fine salt5 ml light soy sauce5 ml sesame oil20 g scallion, finely sliced

Strain the egg mixture through a fine sieve directly into the warmed stone bowl or small pot. Skim off any surface foam for the silkiest texture.

4 large eggs240 ml hot vegetarian dashi or kelp broth3 g fine salt5 ml light soy sauce5 ml sesame oil20 g scallion, finely sliced

Set the bowl or pot over the lowest possible heat, cover loosely, and cook for 8-10 minutes until the custard is puffed and just set. It should wobble slightly in the center but not look liquid. If it bubbles aggressively, reduce the heat immediately to avoid a coarse texture.

Turn off the heat and let the gyeran-jjim stand, covered, for 1 minute so the residual heat finishes the center gently.

Drizzle with the extra sesame oil and top with toasted sesame seeds and extra scallion. Serve immediately while hot and fluffy, ideally with rice and simple side dishes.

2 g toasted sesame seeds5 g extra scallion, finely sliced2 ml sesame oil

Origin & History