Gyeran jjim (Korean steamed eggs) three ways!!!

How to make Korean steamed eggs over direct heat, in water bath, or in the microwave!! Gyeran jjim is a Korean savory egg custard dish that's popular as a side dish. Gyeranjjim is usually cooked and served in a small earthenware (ttukbaegi, 뚝배기) at Korean restaurants. I also like to cook it in my earthenware directly on the stove top. But, you can use a ramekin or a heatproof bowl and place it in boiling water in a pot to steam. You can also microwave the egg mixture. This video shows all these methods. Enjoy!!

Full recipe:
https://www.koreanbapsang.com/gyeranjjim-korean-steamed-eggs/

Ingredients:
4 to 5 large eggs
1.5 teaspoons saeujeot (salted and fermented shrimp) - or 3/4 teaspoon salt or fish sauce - adjust to taste
2 tablespoons chopped scallion
1 cup water or myulchi (dried anchovy) or dasima (dried kelp) broth - the amount can be adjusted to your preference (plus or minus 1/4 cup)

Anchovy broth: https://www.koreanbapsang.com/how-to-make-anchovy-broth-for-korean/
Vegetable broth: https://www.koreanbapsang.com/vegetable-broth-for-korean-cooking/
Dasima (dried kelp) broth : Boil 1 piece dasima (about 2 to 3 inch square) in 1.5 cups of water for 5 minutes.

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Steamed eggsgyeranjjimKorean steamed egg