Gyeran-jjim

Gyeran-jjim (계란찜) 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
Gyeran-jjim boiled in a ttukbaegi
Alternative namesSteamed eggs
TypeJjim
CourseBanchan
Place of originKorea
Cooking time 15 minutes
Main ingredientsEggs
Ingredients generally usedSaeu-jeot or myeongnan-jeot, scallions, toasted sesame seeds
Similar dishesChawanmushi, Chinese steamed eggs
Korean name
Hangul
계란찜
Hanja
鷄卵-
Revised Romanizationgyeran-jjim
McCune–Reischauerkyeran-tchim
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 are 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 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.

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See also

References
  1. "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language (in Korean). 30 July 2014. Retrieved 20 February 2017. Lay summary.
  2. Philpott, Don (2017). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Lanham, MD: Rowman & Littlefield. p. 440. ISBN 9781442268036.
  3. "gyeran-jjim" 계란찜. Doopedia (in Korean). Doosan Corporation. Retrieved 31 March 2017.
  4. Delany, Alex (1 August 2016). "Here's Why You Should Be Steaming Your Eggs". The Huffington Post. Retrieved 31 March 2017.
  5. Gold, Jonathan (8 January 2016). "What's looking good in the food world right now". Los Angeles Times. Retrieved 31 March 2017.
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