Gyeran Jjim, Korean Steamed Eggs For Dinner
Image Credit: Gyeran jjim, Korean steamed eggs (image courtesy: Instagram/peggybellar)

We have one ingredient in our kitchen that we use more than any other: eggs. They're versatile, inexpensive, and quite difficult to mess up. Though you can eat eggs at any time of day, eggs for dinner are a fantastic winner since you can get meals on the table in 10 minutes and only use a couple of dishes. —gyeran jjim, also known as Korean steamed egg, is a favorite among egg dishes. 

Gyeran jjim is one of the most popular meals in Korea because it arrives at the table piping hot and fluffy and jiggly, making you feel like you're enjoying a warm hug when you take your first taste. This egg type can also be found in other cuisines. A steamed egg dish called chawanmushi is popular in Japanese cuisine, whereas zheng shui dan is popular in Chinese cuisine. 

Steamed eggs have a delicate texture, somewhat like savoury panna cotta in a cloud. Although you'll never say no to gyeran jjim as a side dish to grilled meat or marinated beef, a simple dinner of gyeran jjim, rice, and kimchi is something you'll never underestimate. The smooth texture of the eggs makes this a delectable yet another dinner. 

Image credit: Instagram/kim_kfood

 Here is the recipe: 

In a bowl beat 3 eggs as you do for scrambled eggs. Add 1/2 cup water, a pinch of salt, and a few drops salt along with a umami-rich condiment you have on hand. You can use a pinch of fish sauce and mirin, but soy sauce or tamari can also be used. 1 scallion, chopped; add the white part , a little more than half to the bowl of eggs; leave aside the green part for decoration later. 

Take a small earthenware pot or one with a hefty bottom. Pour a few drops of sesame oil into the pot and rub a thin layer of oil all around the inside with a paper towel. Turn the heat to medium and pour in the egg mixture. Keep in mind the size of your pot in relation to the amount of egg mixture you'll be using. The egg mixture should not exceed an inch from the top of the pot once poured in; otherwise, it will overflow. 

Increase the heat to medium and continue to stir the egg mixture for about 4 minutes, or until it appears to be fairly set. Stirring the mixture protects the egg from burning at the bottom of the saucepan, so stir thoroughly. Reduce the heat to low and steam for the remaining 5-7 minutes. Remove the saucepan from the heat and wonder at the puffy, bubbling gyeran jjim that has emerged. Serve with rice and the rest of the scallions on top of the egg custard, as well as sesame seeds and a drizzle of sesame oil. 

When it comes to eggs for dinner, there are plenty of options—crispy olive oil eggs on garlic-rubbed bread, a soft scramble over rice with a touch of soy sauce, and egg yolks cooked into a sumptuous sauce for salty and rich carbonara. However, gyeran jjim is an old classic that you can turn to when you're looking for a cheap, quick, and tasty dinner.