|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|*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.|
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.
- 4 eggs
- 3/4 cup water
- 2 teaspoons salt
- 1 scallion (chopped)
Gather the ingredients.
In a heat-safe bowl (porcelain or stoneware work best), whisk together the eggs, water, salt, and scallions until fully combined.
If using a microwave, cover the bowl with a plate and cook for 4 minutes.
If steaming on a stovetop, add the bowl to a steamer and steam for 10 minutes over medium-high heat.
Serve and enjoy!
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.
- 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 non-traditional addition, top the cooked steamed egg with a sprinkling of cheese.