Silky Pudding-Style Flying Fish Roe Gyeran Jjim (Steamed Eggs)
A tender steamed egg side dish made flavorful with kelp broth and topped with popping flying fish roe.
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 →
Straining the eggs and kelp broth through a sieve creates a silky, pudding-like texture. With the addition of popping flying fish roe, gently steaming on low heat for about 10 minutes brings it all together easily.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Egg2
- Flying fish roe1 tbsp
- Scallions (jjokpa)2 tbsp (finely chopped)
- Kelp broth1 cup
Seasoning
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))1/2 tbsp
- Salt1/2 tsp
- Thaw frozen flying fish roe in the refrigerator, and soaking it in lemon juice, cheongju (Korean rice wine), or white wine works well to remove any fishy smell.
- If you drain the moisture thoroughly, it can be stored in the refrigerator for about 3 days.
- Steep a 5 cm square piece of dried kelp (dasima) in 1 cup of water. Using kelp broth steeped for over 1 hour gives the steamed eggs more savory umami than plain water.
- If you do not have scallions, mince large green onion (daepa) instead.
- Instead of flying fish roe, you can add minced shrimp, or if you enjoy more texture, you can finely chop and add various vegetables.
Steps
1. Thaw frozen flying fish roe in the refrigerator, and soaking it in lemon juice, cheongju (Korean rice wine), or white wine works well to remove any fishy smell.
If you drain the moisture thoroughly, it can be stored in the refrigerator for about 3 days.
2. Steep a 5 cm square piece of dried kelp (dasima) in 1 cup of water.
Using kelp broth steeped for over 1 hour gives the steamed eggs more savory umami than plain water.
3. Drain the moisture from the finely chopped scallions and flying fish roe before preparing.
If you do not have scallions, mince large green onion (daepa) instead.
Instead of flying fish roe, you can add minced shrimp, or if you enjoy more texture, you can finely chop and add various vegetables.
4. Pour 1 cup of kelp broth over 2 eggs, add cheongju (mirin) and salt, then mix so the eggs are well beaten and the salt dissolves.
5. Strain the beaten eggs through a sieve once.
Straining through a sieve like this gives you silky, smooth steamed eggs.
6. Add the flying fish roe and scallions to the egg mixture and stir to combine.
Place into a steamer with steam rising, cover with plastic wrap or foil, poke 2 to 3 holes with a toothpick,
and steam over low heat for about 10 minutes.
I divided mine into small bowls, but if you steam it in one large bowl, it will take more than 10 minutes.
To check if it is done halfway through, poke it with a toothpick;
if no wet egg mixture clings to it, it is fully cooked.
Ppunwife's tips
- Straining the eggs through a sieve once yields smooth, silky steamed eggs.
- To check if it is done, poke it with a toothpick; if no raw egg mixture comes out, it is fully cooked.
FAQ
How do I get rid of the distinct fishy smell of flying fish roe?
Thaw the flying fish roe in the refrigerator and soak it in lemon juice, cheongju (Korean rice wine), or white wine to reduce the fishiness.
What is the secret to getting a smooth, pudding-like texture?
Straining the egg mixture through a sieve to remove the chalaza and lumps gives it a completely smooth surface and texture.
How can I tell if it is fully cooked to the center?
When you poke the steamed eggs with a toothpick and no uncooked liquid egg clings to it, it is perfectly done.
Can I substitute other ingredients if I don't have scallions or flying fish roe?
You can use minced large green onion (daepa) instead of scallions, and finely chopped shrimp or a mix of diced vegetables can replace the flying fish roe.
