Gye Ran Jjim (계란찜) – Steamed Egg
In our house, we always have a staple of organic cage free eggs. 🙂 On a busy week when there is no side dish (ban chan 반찬) to eat at home, I can always cook this up in a hurry.
Gye ran jjim (계란찜) is one of my favorite Korean egg dishes. It is served as a side dish at many Korean restaurants, but they just don’t give you enough of it… right?? Simple to make, but timing and technique is everything. Now you can enjoy this silky fluffy texture of the steamed egg as often as you want, which might be everyday.
- 2 Large Eggs
- 2 Pieces of Dry Kelp (다시마) 2″ x 3″ (or roughly the size of a credit card)
- 1 Clove of Garlic (minced)
- 1/2 tsp Sesame Seeds
- 1/2 tsp Sesame Oil
- 1 tsp Fish Sauce (or 1 tbsp Salted Shrimp Liquid 새우젓)
- 1 cup Water
- 1 tbsp Green Onions (sliced)
The jar on the far right with the red lid is the Salted Shrimp (새우젓). You can find this at any Korean market, but sadly…. my sister does not like shrimp, so I don’t use it as often as I would like. The salted shrimp adds good flavor to gye ran jjim, although, I prefer to use the liquid and not the actual shrimp chunks.
When making Gye ran jjim, it is important to use the right pot. This is the traditional Korean earthen pot made out of clay called ddook beh gi (뚝배기). It retains heat for much longer than a regular pot, and that is why it’s used for stews, soups, & Gye ran jjim to keep it hot and steamy until it’s all eaten up. The diameter of the pot I used for this recipe is 4.5 inches.
First step is to make the broth. Add 1 cup of water to the pot, along with the 2 pieces of dry kelp. Bring to a boil. (I leave the lid off for this step, just in case I forget about it and the water over flows… happened to me before… >.< )
While you wait for the water to boil, in a small bowl, add the following ingredients: 2 Large Eggs, 1 tsp Fish Sauce or 1 tbsp Salted Shrimp Liquid, 1/2 tsp Sesame Seed, 1/2 tsp Sesame Oil, 1 clove of garlic minced (I used 2 because I ♥ garlic!), and a small pinch of salt. Whisk away with a fork or chopsticks and set aside.
Slice up the green onions…
Then once the water starts to boil, take out the kelp and dispose. Continue to boil the broth for 2 more minutes, then reduce the heat to low. After another 2 minutes, grab the egg mixture and give it one last quick whisk, now dump it all into the hot broth.
Immediately, start stirring the egg broth mixture with a spoon. Be sure to stir thoroughly reaching the bottom of the pot (this prevents the egg from burning on the bottom).
After stirring for about 15 seconds, cover with lid. Please try to refrain yourself from peeking for the next 18 minutes!
After 18 minutes has gone by, open the lid, sprinkle the sliced green onions over the steamed egg, then close the lid again. This process should be done as quickly as possible so there is little heat loss~ Now, wait 2 more minutes then turn off the heat. Remove the pot to a trivet or any other heat safe surface. Serve immediately! 🙂
Please don’t mind the blurriness… I’m still learning. ^_____^