Silky Gyeran Jjim (Steamed Eggs) Strained and Steamed on Low Heat
A tender egg side dish made with kelp broth and minced vegetables, strained through a sieve and gently steamed on low heat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This egg side dish is made by whisking eggs into kelp-infused water and straining the mixture through a sieve for a smooth, tender texture just like silken tofu. Mild and clean-tasting, it is wonderful for breakfast as well as lunchboxes. Covered with plastic wrap and steamed on low heat for about 10 minutes, it comes together with ease.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Egg2 (large)
- Large green onion (daepa)2 tbsp (thinly sliced)
- Carrot (or bell pepper)2 tbsp (finely chopped)
- Frozen shrimp3 (minced)
- Mirin (cooking rice wine)0.5 tbsp
- Salt0.5 tsp
- Kelp broth1 cup
- To make the kelp broth, pour 1 cup of water over 1 small piece of dried kelp and let it steep. Soaking it for 1 hour is plenty.
- I finely chopped large green onion and bell pepper, but carrot or onion also works well.
Steps
To make the kelp broth, pour 1 cup of water over 1 small piece of dried kelp and let it steep. Soaking it for 1 hour is plenty.
I finely chopped large green onion and bell pepper, but carrot or onion also works well. I had frozen shrimp, so I minced that and added it.
I like my steamed eggs with plenty of vegetables, which is why I make it this way.
Add two eggs, 1 cup of kelp broth, and the salt. Whisk with a hand whisk to beat the eggs.
Straining the egg mixture through a sieve removes bubbles and gives the steamed eggs a smooth, beautiful surface.
Add the vegetables, minced shrimp, and a little mirin, then stir. Mix gently so too many bubbles do not form.
Pour water into a steamer and bring it to a boil. Turn the heat down to low, cover the dish with plastic wrap, and steam.
Steaming for about 10 minutes cooked it just right.
If you make a larger batch, you will need to increase the time.
When you poke it with a toothpick or chopstick and no liquid egg clings to it, it is fully cooked.
Here are the well-cooked steamed eggs. Simple, isn't it?
I often pack these steamed eggs in my husband's lunchbox. Today as well.
It is soft and tender just like silken tofu.
Have a wonderful start to your week and take care of your health.
Host: Ppunwife http://blog.naver.com/ppunwife/140047518609
Ppunwife's tips
- Straining the egg mixture through a sieve removes bubbles and gives the steamed eggs a smooth, beautiful surface.
- When you poke it with a toothpick or chopstick and no liquid egg clings to it, it is fully cooked.
FAQ
How do I make the surface of the steamed eggs smooth?
After whisking the egg mixture, strain it through a sieve once to remove bubbles, which will leave the surface smooth and refined.
How can I tell if the steamed eggs are cooked all the way through?
If you poke the center with a toothpick or chopstick and no liquid egg comes out, it is properly cooked.
Can I use other vegetables instead of bell pepper?
Yes, you can finely mince carrots or onions to suit your taste.
