Gyeran-jjim

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Gyeran-jjim
Gyeranjjim.jpg
Alternative names Steamed eggs
Type Jjim
Course Banchan
Place of origin Korea
Main ingredients Eggs
Similar dishes Chawanmushi, Chinese steamed eggs
Cookbook: Gyeran-jjim  Media: Gyeran-jjim
Korean name
Hangul 계란찜
Hanja 鷄卵-
Revised Romanization gyeran-jjim
McCune–Reischauer kyeran-tchim
IPA [kje̞.ɾan.t͈ɕim]

Gyeran-jjim[1] (계란찜) or steamed eggs[1] 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.[2] 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. [3]

Preparation and types[edit]

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.

See also[edit]

References[edit]

External links[edit]