|Alternative names||Steamed eggs|
|Place of origin||Korea|
|Cooking time||15 minutes|
|Ingredients generally used||Saeu-jeot or myeongnan-jeot, scallions, toasted sesame seeds|
|Similar dishes||Chawanmushi, Chinese steamed eggs|
Gyeran-jjim (계란찜) or steamed eggs is a type of jjim, Korean steamed dish. 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. The ideal gyeran-jjim is light and fluffy.
Preparation and types
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.
- "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.
- 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.
- "gyeran-jjim" 계란찜. Doopedia (in Korean). Doosan Corporation. Retrieved 31 March 2017.
- Delany, Alex (1 August 2016). "Here's Why You Should Be Steaming Your Eggs". The Huffington Post. Retrieved 31 March 2017.
- 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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