Korean steamed eggs (gyeran-jjim)
A pot of eggs that puffs up soft and savory like a cloud, eaten hot with a spoon over rice when you want something gentle.
- 30 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $1.26 a serving
- 500 calories
- Vegetarian
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 cup long-grain white rice
- 4 large eggs
- 1 green onion, thinly sliced
- ¾ cup vegetable broth
- ½ tsp sesame oil
- ½ tsp sesame seeds
From your pantry
- 1¼ cups water
- ¼ tsp salt
Each serving has about 500 calories, 20 g protein, 76 g carbs and 12 g fat, and costs about $1.26 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer until the water runs almost clear. Put it in a small with the water and over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook 15 minutes. Turn off the burner and leave the lid on while you make the eggs.
Low heatTimer: 15 min
Crack the eggs into a bowl and until completely smooth, about 1 minute. the green onion.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Bring the broth and salt in a small , about 1 quart, over medium heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Medium heat
Pour in the eggs and stir constantly, scraping the bottom and corners, until they like loose porridge, about 1 minute. Stir in most of the green onion.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 1 min
Dolly’s tip: Keep the spoon moving along the bottom, or the eggs stick and scorch.to low, cover with a lid and cook 4 minutes without lifting it, until puffed and set all the way through.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Low heatTimer: 4 min
Dolly’s tip: Poke the middle with a spoon. It should be soft and wobbly like custard, with no liquid egg underneath.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
with the sesame oil, scatter over the rest of the green onion and the sesame seeds, and serve straight from the pot with the rice.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›Vegetarian dinners ›What to make with eggs and rice ›