Korean Gyeran-jjim, Steamed Egg

📍 Where this dish comes from: Seoul · Bukchon Hanok Village
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Gyeran-jjim is a cloud of savory egg custard that puffs up over the rim of a bubbling earthenware pot. It is the dish Korean barbecue restaurants often bring to the table to cool the heat of grilled meats, and it makes a gentle, high-protein breakfast at home. A spoonful of salted shrimp gives it a deep, briny flavor without any extra carbs.

Per serving: 130 calories · 1.2 g net carbs · 11 g protein · 9 g fat (calculated from the ingredients)

What You’ll Need

Korean Gyeran-jjim, Steamed Egg

Gyeran-jjim is a cloud of savory egg custard that puffs up over the rim of a bubbling earthenware pot. It is the dish Korean barbecue restaurants often bring to the table to cool the heat of grilled meats, and it makes a gentle, high-protein breakfast at home. A spoonful of salted shrimp gives it a deep, briny flavor without any extra carbs.

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Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Course: Breakfast

Cuisine: Korean

Servings: 2 servings

Calories: 130kcal

Ingredients

• 3 large eggs
• 3/4 cup anchovy-kelp broth (or water)
• 1 teaspoon salted shrimp (saeujeot) minced, or 1/4 teaspoon salt
• 1 scallion thinly sliced
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon toasted sesame seeds

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Instructions

• Whisk the eggs in a bowl until smooth, then whisk in the broth and minced salted shrimp.
• Pour the broth (about 1/2 cup) into a small earthenware pot (ttukbaegi) or small saucepan and bring it to a boil over medium heat. Reserve the remaining 1/4 cup.
• Pour the egg mixture into the boiling broth and stir constantly with a spoon, scraping the bottom, for about 1 minute until it turns thick and curdy.
• Scatter most of the scallion on top, reduce the heat to low, and cover with an upside-down bowl or lid that leaves room above the pot.
• Cook for 4 to 6 minutes, until the egg has puffed up above the rim and is set in the center. Drizzle with sesame oil and sprinkle with the remaining scallion and sesame seeds. Serve right away, while it is still puffed.

Notes

Constant stirring in the first minute is what makes the egg rise so dramatically, so do not skip it. If you do not have a ttukbaegi, use the smallest heavy saucepan you own; a wide pan spreads the egg too thin to puff.

Chef's Tip: Keep a spoon of reserved broth handy. If the bottom starts to smell toasty before the top sets, drizzle it around the edge and turn the heat down.

Keto Swap: This dish is naturally keto. Check that store-bought anchovy broth packets contain no added sugar or starch.

Success Tip: For a milder version for children, swap the salted shrimp for a pinch of salt and add a spoonful of grated Parmesan.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 130kcal | Protein: 11g | Fat: 9g | Fiber: 0.3g

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About This Dish

The tall, puffed style is often called poktan gyeran-jjim, or "bomb" steamed egg, because it erupts over the edge of the pot. The black pot it cooks in, the ttukbaegi, is unglazed or lightly glazed clay that holds heat long after it leaves the stove, so food keeps bubbling at the table. Saeujeot, the tiny salted shrimp used to season it, is also a key ingredient in many kimchi recipes. At Korean barbecue restaurants, steamed egg is frequently one of the side dishes brought out with the meal. Its soft texture makes it one of the first dishes many Korean children learn to love.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 1: Breakfast (Bukchon Hanok Village). See all Korean recipes