Korean Steamed Eggs

Gyeranjjim represents the gentle art of Korean egg cookery, where eggs are slowly steamed until they become a silky, custard-like Korean steamed eggs dish that's both comforting and elegant. This humble yet sophisticated banchan showcases how Korean cuisine can transform simple ingredients into something extraordinary through careful technique and attention to temperature control.

What makes gyeranjjim particularly special is its impossibly soft, silky texture that's achieved through patient steaming and precise seasoning. The dish demonstrates the Korean culinary principle of creating layers of flavor while maintaining the pure, clean taste of the main ingredient. Each spoonful should be light, fluffy, and perfectly seasoned.

In modern Korean dining, gyeranjjim appears both as a beloved homestyle dish and in restaurant settings, valued for its versatility and subtle sophistication. Whether served as part of a larger meal or enjoyed on its own with rice, this steamed egg custard continues to provide comfort while showcasing the refinement possible in Korean home cooking.

Why You'll Love This Recipe

• Silky, custardy texture

• Simple ingredients

• Perfect side dish

• Protein-rich

• Comforting and warming

• Quick preparation

• In a pinch, this recipe can also be steamed in the microwave. Start by steaming for three minutes, stir, then add a minute at a time until it is done!

What is Gyeranjjim?

Gyeranjjim (계란찜) is Korean steamed eggs, where beaten eggs are combined with stock and seasonings, then slowly steamed until they become a soft, custard-like dish. The name combines "gyeran" (egg) with "jjim" (steamed).

My Essential Korean Pantry contains several of these ingredients, specifically:

• Kadoya Sesame Oil
• Shirakiku Roasted Sesame Seeds

Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!