Light, Fluffy & Soupy Korean Steamed Egg – Gyeran Jjim (계란찜)
- erinna Chng
- 1 day ago
- 1 min read
Gyeran Jjim, a Korean Style Steamed egg, that was cooked in a Korean Earthernware Pot and straight over the stove instead steaming in a steamer. This dish is usually served as a side dish (Banchan) in Korean Restaurant.
have eaten many version of this Korean Steamed Egg and the best I have eaten, which also inspired me to recreate it at home, is one that is piping hot, fluffy, and a little soupy.
There are many videos and recipe online and this recipe is the exact rendition of my favourite version.
Ingredients are simple – Eggs, fish sauce, pepper, sugar, sesame oil, spring onions & water. Traditional Korean Steamed Egg (Gyeran Jjim) uses korean prawn paste. I replaced it with Fish Sauce which gave the similar umami taste from the sea and yet it is easy to find on the shelf of any supermarket.
Here’s a Video Recipe on how to make a Light, Fluffy & Soupy Korean Steamed egg
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Add all the ingredients for the egg mixture into a mixing bowl and whip until well combine
Transfer the egg mixture into a Korean Earthernware Pot or any casserole/small pot
Heat the pot of egg mixture of medium high heat
keep stiring until 80% of the egg mixture become curdy.
Cover with Dome lid or bowl and allow it to cook over low heat for another 2 minutes
Remove the pot from the fire
Sprinkle chopped spring onions and drizzle sesame oil
Serve hot
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Light, Fluffy & Soupy Korean Steamed Egg - Gyeran Jjim (계란찜)
Head Chef
eckitchensg
Servings :
Serves: 2 to 3 pax as a side dish
Calories:
813 Calories / Serve
Prep Time
5 min
Cooking Time
10 min
Rest Time
0 min
Total Time
15 min
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