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Cold Rice and Kimchi Steamed Egg (Chan-bap Kimchi Gyeran-jjim)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Cold Rice and Kimchi Steamed Egg (Chan-bap Kimchi Gyeran-jjim)

찬밥김치달걀찜

Side dish · Steamed

Side dishesCourse
134kcal · per serving
2/5Spice
No porkGluten-free
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Recipe

Cold Rice and Kimchi Steamed Egg (Chan-bap Kimchi Gyeran-jjim)

🌶 Spicy 2/5No porkNo meat or alcoholGluten-freeContains: egg, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • egg달걀
    50 g
  • cooked rice밥(rice 13g)
    30 g
  • gimjang kimchi (winter kimchi)김장김치
    ↔ No gimjang kimchi (winter kimchi)? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
    🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
    20 g
  • carrot당근
    5 g
  • onion양파
    5 g
  • green onion파
    5 g
  • salted shrimp (saeujeot) brine새우젓국물
    2 g
  • water물
    100 g

Nutrition per serving

134kcal
12.2gCarbs
7.9gProtein
5.7gFat
465.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Shake off the filling from the napa cabbage kimchi.
  2. Mince the kimchi from step 1, then squeeze out the moisture.
  3. Finely mince the carrot, onion, and green onion.
  4. Strain the egg whites and yolks through a sieve.
  5. Add half a cup of water to the eggs and stir well, then mix in the ingredients from steps 1 and 2 and the cold rice, and season with salted shrimp.
  6. Put step 5 in a steamer and steam.
💡 TipStraining the egg mixture through a sieve makes the steamed egg smooth. If you add a lot of rice it gets heavy and sinks, so stir occasionally. You can also use leftover ingredients from the refrigerator, such as shiitake mushrooms and green peppers.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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