Korean · PANTRYHOP RECIPE
Korean Steamed Egg (Gyeran-jjim)
15 minutes · 2 servings · vegetarian
A classic Korean banchan-like egg dish that works well for breakfast.
Ingredients
Check you have the quantities below.
- 3 eggs
- 1 cup water
- 1/4 tsp salt
- 1 tsp sesame oil
- 1 scallion, finely sliced
- 1 tsp butter or neutral oil
Let’s make it
- Whisk eggs, water, and salt until well mixed.
- Grease a small pot or heatproof bowl with butter or oil. Pour in the egg mixture.
- Cook covered over low heat for 8-10 minutes until softly set and fully cooked. Stir once halfway if needed.
- Drizzle with sesame oil and top with scallion before serving.
For children, make it extra soft but fully cooked, and serve warm with rice.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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