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|Alternative names||Steamed eggs|
|Place of origin||Korea|
|Similar dishes||Chawanmushi, Chinese steamed eggs|
|Cookbook: Gyeran-jjim Media: Gyeran-jjim|
Gyeran-jjim (계란찜) or steamed eggs is a Korean steamed egg casserole, which is a popular dish in Korea and often eaten as a side dish (banchan). The main ingredients include egg and water with optional ingredients such as green onions, red pepper flakes, salted shrimp sauce (saeujeot), pollack roe (al), salt, pepper, sesame seeds, or other types of vegetables. Some people replace the water with chicken, beef, or seafood broth to make the dish more flavorful. Cooking gyeran jjim requires extreme attention and patience to make sure it is not overcooked or burned. The ideal gyeran jjim is light and fluffy. 
Preparation and types
Gyeran jjim requires whisking eggs and water (or broths) until they are completely blended in a cream-like consistency. Some people add mushrooms, onions, zucchini, carrots, and other favorable vegetables for their own twist on the dish. It is then seasoned with salted shrimp sauce (if broth isn’t used) or salt and pepper or both. Green onions, red pepper flakes and sesame seeds are usually added near the end of the cooking process.
There are several types of ways to cook gyeran jjim. Gyeran jjim is usually cooked by steaming the mixed ingredients. Steaming requires placing a bowl of the mixed ingredients inside a pot of boiling water. Gyeran jjim is also cooked by boiling the ingredients in a ceramic stovetop-safe crock under a very low heat. For a faster result, some people microwave the bowl of mixture.
Gyeran jjim in a ttukbaegi (small earthen pot)
- (Korean) "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. 2014-07-30. Retrieved 2017-02-20. Lay summary.
- 계란찜 (in Korean) Doosan Encyclopedia
- 계란찜 (in Korean). Sports Khan. 2013-03-13. Retrieved 5 April 2013.
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