How to make Gyeran jjim (Korean steamed eggs) successfully! Three ways!!!

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats without compromising flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth can lower sodium while maintaining flavor.

tofu

🥗Healthier: silken tofu

💰Cheaper: none

Silken tofu is a great substitute for creaminess.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

Start by cracking 5 eggs into a mixing bowl and beat them really well.

Heat the side of the bowl to break down the egg whites for a softer texture.

Season the eggs with 1.5 teaspoons of saeujeot (salted shrimp) or salt to taste.

Oil the ttukbaegi (earthenware pot) with 0.5 teaspoons of sesame oil using a brush or paper towel.

Add 1 cup of water to the pot and bring it to a boil.

Once the pot is hot, reduce the heat to medium and add the beaten eggs.

Cover the pot and cook, stirring gently as it starts to set at the bottom.

Cook for a few minutes, stirring occasionally, then reduce heat to medium-low.

Check for doneness; it should be fluffy and soft.

Garnish with chopped scallions and sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens