Gyeranjjim is a Korean savory egg custard dish. It’s a popular side dish that goes well with any Korean meal. Try it with this easy recipe!

Gyeranjjim (계란찜) is a Korean savory egg custard dish. Gyeran means eggs, and jjim refers to a steamed dish. Eggs are also called dalgyal (달걀) in Korean, so this dish is also called dalgyaljjim (달걀찜). It’s a popular side dish for breakfast, lunch, and dinner both at home and restaurants. Gyeranjjim is so quick and easy to make that I often add it to a meal at the last minute.

Ingredients for Gyeranjjim (Korean Steamed Eggs):

1. 4 large eggs
2. 1 1/4 cups water (or chicken broth for extra flavor)
3. 1 tablespoon soy sauce
4. 1/2 teaspoon sesame oil
5. 1/2 teaspoon salt (adjust to taste)
6. 1/4 teaspoon white pepper (optional, can substitute with black pepper)
7. 1/4 teaspoon sugar (optional, for a slight sweetness)
8. 1 green onion, chopped (for garnish)
9. 1 teaspoon sesame seeds (for garnish)
10. 1/2 small chili pepper, sliced (optional, for garnish)

Instructions:

1. Beat the Eggs: Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined. You can use a fork or a whisk for this. The key to a fluffy texture is to beat the eggs well, but avoid over-beating to prevent bubbles.
2. Prepare the Liquid: In a separate bowl, combine the water (or chicken broth), soy sauce, sesame oil, salt, sugar, and white pepper. Mix well to dissolve the seasonings.
3. Combine Eggs and Liquid: Slowly add the liquid mixture to the beaten eggs while stirring gently to combine. Make sure the egg mixture is smooth and uniform.
4. Steam the Eggs: Pour the egg mixture into a heatproof bowl or a small pot (preferably ceramic for even cooking). Fill a larger pot or steamer with a few cups of water, ensuring that the water level is lower than the bowl to avoid direct contact with the egg mixture.
5. Steam Over Low Heat: Bring the water to a simmer (not a rolling boil) over low to medium heat. Once the water is simmering, cover the bowl with a lid or aluminum foil. Steam the eggs for about 12-15 minutes, or until the eggs are set but still soft and custardy. Check the eggs by gently shaking the bowl; they should jiggle like custard but not be too runny.
6. Optional Second Steam: For extra fluffiness, you can steam the eggs for another 5-7 minutes after checking the consistency.
7. Garnish: Once the eggs are done, remove them from the steamer or pot and carefully uncover. Garnish with chopped green onions, sesame seeds, and sliced chili peppers (if using).
8. Serve: Serve the Gyeranjjim hot, directly from the bowl, alongside steamed rice and other Korean side dishes (banchan). Enjoy the smooth, savory comfort of this classic Korean dish!

Gyeranjjim is a comforting, light, and flavorful side dish that’s perfect for any meal. It’s incredibly easy to make and adds a delicate, custard-like texture to your Korean feast!