Moist, Tender Gyeran Jjim (Steamed Eggs) with Korean Zucchini
Earthenware-pot steamed eggs blending the gentle sweetness of julienned Korean zucchini with a tender egg texture.
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 earthenware-pot steamed egg dish is cooked with thinly julienned Korean zucchini to bring out a tender-crisp texture and subtle sweetness. Coat the inside of the earthenware pot with toasted sesame oil or perilla oil, cook the broth and zucchini first, then pour in the egg mixture and let it steam gently off the heat so it turns out moist without scorching.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Egg5
- Korean zucchini (aehobak)1/4
- Anchovy broth (or water)1 1/2 cups
- Mirin (cooking rice wine)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Salt1/3 tsp
- Instead of zucchini, you can also use large green onion or any vegetables you like.
- Instead of tuna extract sauce, you can also add 1 tbsp of just the liquid from salted fermented shrimp.
Steps
Prepare the ingredients
Prepare 5 eggs and 1/4 Korean zucchini (aehobak).
Instead of zucchini, you can also use large green onion or any vegetables you like.
Julienne zucchini and prepare egg mixture
Julienne the Korean zucchini thinly.
Beat 5 eggs and season with 1 tbsp mirin (cooking rice wine), 1 tbsp tuna extract sauce (chamchi-aek), and 1/3 tsp salt.
Instead of tuna extract sauce, you can also add 1 tbsp of just the liquid from salted fermented shrimp.
Cook the zucchini
To keep it from scorching in the earthenware pot, spread toasted sesame oil or perilla oil evenly on the inside of the pot, then add 1 1/2 cups of anchovy broth or water along with the zucchini.
Boil until the zucchini turns slightly translucent.
Pour in egg mixture and cook
Pour in the egg mixture as well.
Once the eggs begin to curdle into soft clumps, scrape gently along the bottom and sides.
When the egg mixture looks softly set all over, lower the heat as much as possible, cover with a lid, and let it steam for 2 to 3 minutes.
Finish
Enjoy the tender texture of the eggs along with the tender-crisp bite and subtle sweetness of the Korean zucchini.
The long, thinly julienned zucchini gives a wonderful feel rather than being minced.
Just like how zucchini pancakes coated in egg are delicious, it pairs beautifully in steamed eggs as well.
Ppunwife's tips
- To keep it from scorching in the earthenware pot, spread toasted sesame oil or perilla oil evenly on the inside of the pot, then add 1 1/2 cups of anchovy broth or water along with the zucchini.
FAQ
How do I prevent the eggs from scorching on the bottom of the earthenware pot?
Evenly coat the inside of the earthenware pot with toasted sesame oil or perilla oil before cooking, and scrape the bottom and sides gently as the eggs begin to form soft curds to reduce sticking.
Can I use another seasoning instead of tuna extract sauce?
You can use 1 tbsp of the liquid from salted fermented shrimp instead of tuna extract sauce to season it.
Can I use other vegetables instead of Korean zucchini?
You can prepare and add large green onion or other vegetables of your choice instead of Korean zucchini.
Can I use plain water if I do not have anchovy broth?
You can also cook it using the same amount of regular water instead of anchovy broth (1 cup and a half).
