Gyeran Jjim (Korean Steamed Eggs)

As someone who doesn’t eat a lot of meat, Gyeran Jjim, Korean steamed eggs, is my salvation at Korean BBQ restaurants. Soft, spoonable, piping hot, egg custard is served in a stoneware bowl as a side dish for a barbecue. I could easily – and fortunately – make a meal out of it if eaten with rice and banchan, which is what Koreans call side dishes.

This dish is traditionally prepared by boiling beaten, simply seasoned eggs in a ttukbaegi, a small clay pot, or in a heatproof bowl over a pot of simmering water. Sometimes it can feel tedious when you are short on time, so it has become common to cook gyeran jjim in the microwave.

Gyeran Jjim is the perfect side dish

This 5-ingredient, microwave-cooked gyeran jjim is one to add to your weeknight meal plan. The best thing is that you can prepare it in minutes. This comforting and nutritious dish is best enjoyed with freshly cooked rice and your choice of banchan such as kimchi and siguemchi namul for a satisfying (and economical) meal. You can either eat it straight from the bowl it was cooked in or scoop it into individual bowls.

How to cook Gyeran Jjim in the microwave

For this recipe, eggs are whisked until the yolk and white are fully combined. The eggs are seasoned with dashi powder, an instant version of an umami-packed Japanese broth, and chopped imitation crab is added for flavor and texture. Before the egg mixture is microwaved, boiling water is poured over the eggs to thin them out and boost the cooking process.

• Use a 35 ounce (4 1/2 to 5 cup) microwave-safe container.– As you get smaller, there’s a good chance your eggs will overflow. As you familiarize yourself with the recipe, you can increase or decrease the dimensions and corresponding container as needed. At some point it becomes more of an art than a science!
• Don’t step away from the microwave when preparing your gyeran jjim. For evenly cooked eggs, you’ll need to periodically remove them from the microwave and gently scrape around the edges with a fork to combine the mixture.
• There is no need to tinker with the microwave performance. The default, usually high (but it’s okay if it’s not), is fine. Keep an eye on the eggs towards the end to make sure they aren’t overcooked.

When it’s done, Gyeran Jjim should look just firm but still soft. Pierce the mixture with a fork to ensure the eggs are cooked through. A little liquid is normal – this soothing dashi broth is delicious.

Tips for the best Korean steamed eggs

Anyone can pop a dish in the microwave and call it a day, but keep these tips in mind to improve results:

• Whisk the eggs until completely smooth. This will ensure an even pudding. You can pass your beaten eggs through a fine sieve for a finer, creamier texture.
• Hot water is added to the egg mixture to boost and speed up the microwave cooking process. Make sure it’s piping hot!
• Sprinkle the scallions over the gyeran jjim just before the last minute of cooking to keep it from becoming soggy.

Tasty swaps

I highly recommend using dashi powder for its signature umami, but you can opt for a total of 1 1/2 teaspoons of kosher salt instead.

You can mix and match the spices and supplements to your liking, but I suggest keeping things on the simpler side for the best Gyeran Jjim. Use these ideas as a starting point:

• Add 1/4 teaspoon of garlic powder or onion powder to the egg mixture.
• Sprinkle a few dashes of cayenne pepper or togarashi into the eggs for some spice.
• Add 4 to 5 chopped raw medium shrimp (peeled and deveined) in place of the crab sticks.
• For a non-seafood version, dice and add 1/4 of a small yellow onion.

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