Korean Steamed Egg (Gaeran Jim)

By
Naomi Imatome-Yun
Naomi Imatome-Yun
Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 12/12/21
Tested by
Danielle Centoni
Danielle Centoni
Tested by Danielle Centoni

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon.

Learn about The Spruce Eats' Editorial Process
Korean Steamed Egg (Gaeran Jim)

The Spruce / Elizabeth Briskin

Prep: 2 mins
Cook: 10 mins
Total: 12 mins
Servings: 2 servings
Nutrition Facts (per serving)
145 Calories
10g Fat
1g Carbs
13g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 145
% Daily Value*
Total Fat 10g 12%
Saturated Fat 3g 16%
Cholesterol 372mg 124%
Sodium 776mg 34%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 13g
Vitamin C 1mg 7%
Calcium 64mg 5%
Iron 2mg 10%
Potassium 159mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Korean steamed eggs (gaeran jim) have a bit in common with an omelet, poached eggs, and scrambled eggs. But eggs prepared in this traditional Korean fashion set themselves apart from other eggs by their silkiness and smooth texture.

People in Korea eat eggs at all meals—breakfast, lunch, and dinner. They're a popular starter or side dish and can be served as the main dish as well, especially at breakfast. Common ways to prepare eggs include frying, making a Korean rolled egg omelet (gaeran mari), making a Korean egg sandwich or breakfast egg toast, or including eggs in Korean "sushi" rolls (kimbap).

Pay particular attention as you cook this dish since it's fairly easy to overcook or even burn the eggs if you become distracted. Ideally, your eggs should cook into a dish that carries the same texture as the silken variety of tofu.

This quick and easy steamed egg dish can be made in the microwave or on the stove. Serve it alongside any traditional Korean main course, such as Korean pan-fried fish (saeng sun jun). You can enjoy it as a quick snack or standalone meal, perhaps with some additional vegetables or protein such as Spam or ham. Plain or seasoned rice also goes well with steamed eggs.

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"This is a great recipe to make when you're tired of the usual scrambled eggs. Mixing the eggs with water and steaming in the microwave or over a steamer produces a light and soft texture, with scallions adding savory flavor. I can see adding all sorts of other ingredients to switch it up." —Danielle Centoni

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Ingredients

  • 4 large eggs

  • 3/4 cup water

  • 1 scallion, chopped

  • 1 teaspoon kosher salt

Steps to Make It

  1. Gather the ingredients.

    Korean Steamed Egg (Gaeran Jim) ingredients

    The Spruce / Elizabeth Briskin

  2. In a heat-safe bowl—porcelain or stoneware work best—whisk together the eggs, water, scallions, and salt until fully combined.

    whisk together the eggs, water, scallions and salt

    The Spruce / Elizabeth Briskin

  3. If using a microwave, cover the bowl with a plate and cook for 4 minutes.

    cover the bowl with a plate

    The Spruce / Elizabeth Briskin

  4. If steaming on a stovetop, add the bowl to a steamer and steam for 10 minutes over medium-high heat.

    add the bowl to a steamer and steam

    The Spruce / Elizabeth Briskin

  5. Serve and enjoy.

    Korean Steamed Egg (Gaeran Jim) in a bowl

    The Spruce / Elizabeth Briskin

Tip

If you don't have a steamer, you can simply put the heatproof bowl in a large pot with a few inches of water at the bottom and steam for 15 minutes over medium-low heat. The water should go only halfway up the bowl.

Recipe Variations

  • This Korean steamed eggs recipe includes only scallions as the seasoning for the eggs. However, you can experiment with chili pepper flakes, sesame seeds, and small-diced vegetables such as mushrooms, sweet bell peppers, zucchini, or sweet corn while sticking reasonably closely with Korean tradition.
  • You can also consider substituting broth (beef broth, chicken broth, seafood broth, or vegetable broth) for the water in this recipe, which will give the eggs a different, robust flavor. This flavorful version is a nice choice when serving a steamed egg as part of lunch or dinner.
  • For an extra bit of flavor, swap some of the salt for soy sauce.
  • For a nontraditional addition, top the cooked steamed egg with a sprinkling of cheese.

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