Classic Gyeran Jjim with shrimp garnished with chive – Korean Steamed Eggs
The real traditional method of making Classic Gyeran Jjim-Korean steamed eggs is to cook it in a double boiler bain marie (correction made thanks to my friend Judy!). So technically, I don’t think we can even call it as “steamed eggs” but “jjim” means “steam” and so I think Korean steamed eggs stuck with it.
I know in my previous Gyeran Jjim in Hot Pot post, I shared the recipe for making Gyeran Jjim on top of the stove in a Ttukbaegi (뚝빼기)-Korean clay pot. But cooking in water bath (bain marie) is how our moms made gyeran jjim when I was little. Making Gyeran Jjim this way takes a bit more work and time but the good thing is that there is little chance of overcooking or burning the dish and the Gyeran Jjim comes out really moist.
My personal favorite is Gyeran Jjim with myeongranjeot(명란젓). What is that?? It’s salted, fermented pollock roe. I don’t think you will see this combination in any restaurant or in recipe books because that’s my Dad’s secret recipe. Shh… don’t tell anyone… 
Even though my Dad was really busy with work and even though in those days (in the 70’s) Korean men almost never cooked in the kitchen at home (unless there was no wife or mom to cook for them), my Dad cooked some of the best dishes I ever ate in my life. Perhaps it was so because I felt his love through his cooking or perhaps it was because it just made me happy to see him so excited about cook something delicious for us or perhaps it was simply delicious..probably a combination of all, I am sure. Anyway, whatever the reason, his creations were always just so damn delicious.
My dad didn’t cook a lot of dishes but he had several that he had mastered. And dad’s myeongran jeot gyeran jjim was one of those. When he could have just as well spent his precious Sunday afternoon relaxing and resting – which now I appreciate even more having worked full time and also being a parent – but he chose not to..and I am forever grateful for that. And oh, how I wish I could just go to him now and ask him how he made this and how he made that.. but I can’t…because my dad passed when I was only 17. It’s days like this, as I am going through my childhood memories of the wonderful times our family had in our kitchen, I miss him dearly even though it has been over 30 years since…
Right. Back to reality. Let’s get back to cooking! The recipe I offer below for Classic Gyeran Jjim-Korean steamed eggs is for making a very elegant, individual serving version, using shrimp, mushrooms and onions. I know that I mentioned about Dad’s myeongran jeot gyeran jjim all along but I know not many will like that nor is myeongran jeot easy to get – so I will just give you tips at the end.
This recipe for classic Gyeran Jjim with shrimp produces a texture that is silky smooth and taste that is similar to the Japanese version called Chawamushi. This will be a great appetizer for an elegant party.
Servings: 1 Cooking Time: 15 Difficulty: Easy
Ingredients
- 2 eggs
- 1/2 cup (100 ml) anchovy stock (water is ok)
- 1 Tbs chopped, cooked frozen shrimp + 1 shrimp for garnish
- 1 Tbs chopped white onions
- 1 Tbs chopped mushrooms
- 1/4 tsp sea salt
- 1/4 tsp sugar (optional)
- an individual cup or bowl that can be boiled and hold about 1 cup (250 ml) of liquid
- Make a water bath by filling pot with water and line the bottom of pot with small dish towel or thick paper towel. This is to stop gyeran jjim bowl from clanking while it boils. Remember to make sure your bowl fits in the pot and you can close the cover.
- Bring water to boil and keep it at simmer while you make the egg mixture.
- In the mean time, chop white onions, mushrooms and shrimp.
![chopped shrimp, mushroom and onions for gyeran jjim]()
chopped shrimp, mushroom and onions for gyeran jjim
- Whisk eggs, stock, salt and sugar.
- (OPTIONAL) For silky smooth gyeran jjim, strain egg mixture through a fine mesh sieve. This is what you will see (fyi, this is called chalaza):
![straining whisked egg]()
straining whisked egg
- Mix in chopped onions, mushrooms and shrimp into the strained egg mixture.
- Pour into the cup/bowl and cook in your water bath for 10 – 12 minutes.
![Gyeran Jjim steaming in pot]()
Gyeran Jjim steaming in pot
- To decorate, add a piece of shrimp on top of the egg, couple minutes before it is done. If you add it too early, it will just sink to the bottom. Garnish with some chive and/or chive flowers and your guests will love it.
![:)]()
Gyeran Jjim 2 ways – with shrimp and with green onions
- 2 eggs
- 1/2 cup (100 ml) anchovy stock (water is ok)
- 1 Tbs chopped, cooked frozen shrimp + 1 shrimp for garnish
- 1 Tbs chopped white onions
- 1 Tbs chopped mushrooms
- 1/4 tsp sea salt
- 1/4 tsp sugar (optional)
- individual 8 oz (250 ml) cup or bowl that can be boiled
- Fill pot with water and line the bottom of pot with small dish towel or thick paper towel. This is to stop gyeran jjim bowl from clanking while it boils. Remember to make sure your bowl fits in the pot and you can close the cover.
- Bring water to boil and keep it at simmer while you make the egg mixture.
- In the mean time, chop white onions, mushrooms and shrimp.
- Whisk eggs, stock, salt and sugar.
- (Optional) - Strain eggs mixture to get rid of white stringy stuff (chalaza) for silky smooth texture.
- Mix in chopped onions, mushrooms and shrimp into the strained egg mixture.
- Pour into cup/bowl and cook in prepared water bath for 10-12 minutes.
- To decorate, add a piece of shrimp on top of the egg, couple minutes before it is done. If you add it too early, it will just sink to the bottom.
- Garnish with some chive and/or chive flowers and your guests will love it. :)
- Serve hot. Can be also cold from fridge. Reheat using same water bath method.
- Serve hot. Can also be served cold from the fridge as long as it doesn’t have any fatty meats in them.
- Store leftover in fridge and reheat by steaming few min.
- To make my Dad’s myeongran jeot gyeran jjim, just add one piece of myeonran jeot (fermented pollock roe) cut into slices and toss with some sesame oil and green onions and add to the egg mixture.
![myeongranjeot(명란젓) for gyeran jjim]()
myeongranjeot(명란젓) for gyeran jjim
Enjoy!
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