Gaeran Jim (Korean Steamed Egg)
Eggs are popular in Korean cuisine, and are often served at any time of day and with any meal. This quick egg dish is a popular banchan, or side dish, but it can also be served as a simple main dish with fresh rice, kimchi, and vegetables or as a warm and comforting snack.
Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 3 large eggs
- ¾ cup water
- ½ teaspoon salt
- ¼ teaspoon gochugaru
- 1 medium scallion, trimmed and thinly sliced
- In a heatproof ceramic bowl, whisk together eggs, water, salt, gochugaru, and scallion until foamy.
- Place the bowl in a pot and fill the pot halfway up the sides of the bowl with hot, but not boiling, water. Place a lid on the pot and cook over medium-low heat for 10 minutes or until egg is set. It should be firm and jiggly, but not runny. Carefully remove eggs from pot and serve hot