Gyeran-jjim

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Gyeran-jjim
Gyeranjjim.jpg
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]

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.

Preparation and types[edit]

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.

See also[edit]

References[edit]

  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.

External links[edit]