Photo: Nuyos at en.wikipedia, Public domain, Wikimedia Commons

Gyeran-jjim

Name: Gyeran-jjim
Cuisine: South Korea
Ingredients: 60 g Eggs; 20 g Spinach; 10 g Beet; 20 g Milk; 1 g Apple mint; 3 g Dried kelp (dasima); 0.5 g Salt

계란찜

Korean custardy dish based on steamed eggs

Side dishesCourse

179kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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About this dish

Gyeran-jjim (Korean: 계란찜), dalgyal-jjim (달걀찜) or steamed eggs is a type of jjim, Korean steamed dish. Commonly seen at Korean BBQ restaurants. It is a custardy, casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted sesame seeds. The ideal gyeran-jjim is light and fluffy.

Description: Wikipedia — Gyeran-jjim, CC BY-SA 4.0

Recipe

Three-Color Steamed Eggs (Samsaek Gyeran-jjim)

Not spicyVegetarianGluten-freeContains: egg, dairy

Ingredients Tap an ingredient to check it off

Servings1

Eggs계란
60 g
Spinach시금치
20 g
Beet비트
10 g
Milk우유
20 g
Apple mint애플민트
1 g
Dried kelp (dasima)다시마
3 g
Salt소금
0.5 g

Nutrition per serving

179kcal

4.5gCarbs

17.1gProtein

10.3gFat

459.1mgSodium

Steps

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

Wash the kelp in water, then steep it in cold water.
Blend the spinach and beet separately with the kelp-steeped water.
Mix the eggs and milk to make an egg mixture.
Divide the egg mixture into 3 portions.
Mix the spinach into one portion and the beet into another.
Steam the 3 egg mixtures one after another and decorate with apple mint.

💡 TipThe kelp-steeped water adds savory depth, so the salt is reduced.

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.