Egg Jjim

Today, I will show you how to make the Korean steamed egg side dish called GyeRan Jjim. It is a very simple and common Korean side dish. If you just want to make something quick for your meal, try this one. Thank you for your love and pray. I am almost in the 16th week of my pregnancy now, and my appetite came back. See you again soon.

Yield: 2 Servings

Short Korean Lesson

• GyeRan (계란) = Egg
• Jjim (찜) = A type of cooking: steaming or boiling something in a small amount of water.

Main Ingredients

• 2 Eggs
• ⅔ Cup Water
• 2 (1×2 Inch) Pieces Kelp
• ½-⅔ Tbsp Fish Sauce (Or Some Salt Water)
• 1 Tbsp Green Onion
• ½ Tbsp Carrot
• 1 Pinch Red Pepper Powder (Optional)

Directions

Pour ⅔ cup of water into a small sized pan, or into a clay pot for traditional cooking. Then, add ½ to ⅔ Tbsp of fish sauce (depending on your tastes).

Add 2 pieces of kelp. Boil them on high.

Meanwhile, beat 2 eggs.

Add 1 Tbsp of finely chopped green onions and ½ Tbsp of finely chopped carrots into the egg mixture. Depending on your taste, you can also use garlic chives or hot peppers instead of the green onions.

Mix everything together.

Once the broth starts to boil, boil it for 5 more minutes

Remove the kelp.

Add the egg mixture into the boiling broth and wait until it starts to boil again. Once it starts boiling again, stir gently with your spoon.

When the egg is almost cooked, optionally sprinkle one pinch of red pepper powder on it. Keep the temperature on high.

 

Oh! It looks colorful and delicious. If you used a clay pot, you can just serve your eggs in the hot clay pot so they stay hot while you are eating your meal. Serve this with rice and other side dishes. Since it has some broth too, you might not need soup for your meal.