| Alternate name | Steamed eggs |
|---|---|
| Country | Korea |
| Mintime | 15 |
| Course | Banchan |
| Main ingredient | Eggs |
| Minor ingredient | Saeu-jeot or myeongnan-jeot, scallions, toasted sesame seeds |
| Similar dish | Chawanmushi, Chinese steamed eggs |
| Hangul | 계란찜 |
|---|---|
| Hanja | 鷄卵찜 |
| Ipa | kje.ɾan.t͈ɕim |
Gyeran-jjim (Korean: 계란찜), dalgyal-jjim (Korean: 달걀찜) or steamed eggs is a type of jjim, Korean steamed dish.[1][2] It is a custardy, casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted sesame seeds.[3][4][5] The ideal gyeran-jjim is light and fluffy.
Preparation and types
There are several ways to cook gyeran-jjim. It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl.
Eggs are sieved, and whisked with water until the mixture is completely blended in a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place of water for a richer flavor. Optional ingredients include mushrooms, peas, onions, Korean zucchini, carrots, and other vegetables for their own twist on the dish. The dish is then seasoned with saeu-jeot (salted shrimp), myeongnan-jeot (salted pollock roe), or salt, and optionally ground black pepper. Before being served, it is topped with chopped scallions or crown daisy greens, gochutgaru (chili flakes) or sil-gochu (shredded dry red chili), and toasted sesame seeds.
See also
References
- ^ "ko:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (in Korean). National Institute of Korean Language. 30 July 2014. Archived 23 January 2019 at the Wayback Machine. Retrieved 20 February 2017. *"ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지" (in Korean). National Institute of Korean Language. 2014-05-02. Archived 2017-02-15 at the Wayback Machine. Retrieved 2017-02-20.
- ^ Philpott, Don (2017). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Lanham, MD: Rowman & Littlefield. p. 440. ISBN 9781442268036.
- ^ "gyeran-jjim" (in Korean). Doopedia. Doosan Corporation. Archived 27 October 2022 at the Wayback Machine. Retrieved 31 March 2017.
- ^ Delany, Alex (1 August 2016). "Here's Why You Should Be Steaming Your Eggs". The Huffington Post. Archived 30 March 2017 at the Wayback Machine. Retrieved 31 March 2017.
- ^ Gold, Jonathan (8 January 2016). "What's looking good in the food world right now". Los Angeles Times. Archived 1 April 2017 at the Wayback Machine. Retrieved 31 March 2017.