Soft Microwave Gyeran Jjim (Steamed Eggs) with No Stove
A tender egg side dish cooked in the microwave, seasoned with anchovy broth and salted fermented shrimp for deep savory flavor.
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 is a simple egg side dish for 3 to 4 servings, cooked conveniently in the microwave without turning on the stove. Salted fermented shrimp added to anchovy broth brings out rich umami, and stirring evenly between cooking intervals keeps the moisture in for a delightfully soft texture.
- Servings
- 3–4 servings
- Cook time
- 7 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Egg6
- Carrota little
- Large green onion (daepa)a little
- Anchovy broth1 cup
Seasoning
- Salted fermented shrimp (saeujeot)1 tbsp
- Salt1/4 tsp
- Mirin (cooking rice wine)1 tbsp
- If you like it spicy, Cheongyang chili pepper (hot green chili) or red chili pepper is a great addition, and you can also finely mince vegetables like onion, bell pepper, or sweet pepper and prepare about 3 tbsp each.
- You can season with soup soy sauce (guk-ganjang) instead of salted fermented shrimp.
- If you do not care for the eggy smell or the aroma of salted fermented shrimp, drizzle a little toasted sesame oil over the top after it is finished cooking.
Steps
Prepare the ingredients
Here are 6 eggs, carrot, and large green onion (daepa). If you like it spicy, Cheongyang chili pepper (hot green chili) or red chili pepper is also great.
Onion, bell pepper, and sweet pepper are welcome too.
Finely mince them and prepare about 3 tbsp each.
Make the egg mixture
Beat 6 eggs first, then add 1 cup anchovy broth, 1 tbsp salted fermented shrimp (saeujeot), 1/4 tsp salt, and 1 tbsp mirin (cooking rice wine), and mix evenly.
Pour the egg mixture into a microwave-safe container and stir in the minced carrot and large green onion.
If you do not care for the eggy smell or the aroma of salted fermented shrimp, drizzle a little toasted sesame oil over it after it is done.
You can also season with soup soy sauce (guk-ganjang) instead of salted fermented shrimp.
Microwave in intervals
Cover with a lid to cook, or if using plastic wrap, poke holes with a toothpick or fork after covering.
Now, microwave for 2 minutes first.
Only the top is slightly cooked, and the bottom remains raw.
Mix well so the cooked parts go inward and the uncooked egg mixture comes to the top.
If you do not stir, the top will overcook while waiting for the uncooked parts inside to finish, causing it to lose moisture and shrivel up.
Cover with the lid again and microwave for 2 minutes, stir, and then microwave for 2 minutes + 1 minute. Cooking for a total of 7 minutes will give you steamed eggs that are thoroughly cooked all the way through.
Finish
When using the microwave, if you run it for the full 7 minutes all at once, it will puff up high and then completely collapse, making it look unsightly and ruining the texture.
Cooking in short intervals while stirring is the secret to making soft, neatly set steamed eggs.
Gyeran jjim is delicious whenever you eat it. Taking the trouble to mince the large green onion and carrot makes it look so appetizing.
It is so hot in the middle of midsummer. Enjoy this no-stove microwave gyeran jjim once in a while.
Ppunwife's tips
- If you do not stir while microwaving, the top will overcook while the uncooked center finishes, causing moisture to dry out and the surface to shrivel up.
- If you microwave for the full 7 minutes at once, it puffs up and then collapses, leaving a poor appearance and texture. Cooking in intervals while stirring makes soft, neatly set steamed eggs.
FAQ
Why do I need to stir halfway through cooking in the microwave?
If you cook it all at once, only the exterior overcooks first, losing moisture and shriveling up. Pausing to stir the cooked and uncooked portions ensures it cooks gently and softly all the way to the center.
What seasoning can I use if I do not have salted fermented shrimp?
You can use soup soy sauce (guk-ganjang) instead of salted fermented shrimp to adjust the seasoning.
Is there a way to reduce the distinctive eggy smell or the aroma of salted fermented shrimp?
Drizzling a little toasted sesame oil over the dish after cooking helps soften both the eggy odor and the shrimp aroma.
What should I keep in mind when covering with plastic wrap for microwave cooking?
After covering with wrap, make sure to poke holes with a toothpick or fork so steam can escape.
