Egg Jjim using Sempio Yondu

Today I will show you how to make the Korean steamed egg called “GyeranJjim.” It is very easy to make and it doesn’t take a long time to make, so it is a very popular side dish at home or in a restaurant in Korea. I already posted the original recipe for it using a clay pot and fish sauce (or Salted Shrimp called “saeujeot”) before. For people who don’t have the specific type of clay pot for this dish, I will use a normal sauce pan and a secret ingredient, Sempio Yondu, for great flavor. This soft steamed egg with a savory flavor can be a simple and quick, yet delicious, side for your Korean meal. You should try it someday. 😉

Yield: 2 Servings

Short Korean Lesson

• GyeRan (계란) = Egg
• Jjim (찜) = A type of cooking: steaming or boiling something in a small amount of water.

Video Instructions

Main Ingredients

• 3 Eggs
• 1 Cup Water
• 3 (1×2 Inch) Pieces Kelp
• ½ Tbsp Sempio Yondu
• 2 Tbsp Green Onion
• 2-3 Pinches Salt
• Some Red Hot Pepper (Optional)

Directions

 

Pour 1 cup of water into a small sauce pan and add 3 pieces (1×1 inch) of kelp. Once it starts to boil, cook covered for 3 minutes on medium-high. If you do not have kelp, you can skip the kelp and just bring the water to a boil.

 

Meanwhile, break 3 eggs in a bowl.

 

Remove the white part with a folk.

 

Whisk the egg really good.

 

Strain the egg mixture. That will help you get a soft texture later. If you do not mind the texture, you can skip this step.

 

Add 2-3 pinches of salt and ½ Tbsp of Sempio Yondu to the egg mixture. Mix it again. You can buy Sempio Yondu at a Korean grocery store or on Amazon. If you do not have Sempio Yondu, you can follow my other recipe using fish sauce.

Finely chop about 2 Tbsp worth of a green onion and slice some red hot pepper thinly. The hot pepper is for garnishing, so it is optional.

Add the chopped green onion to the egg mixture and mix it well.

When the broth is done cooking, discard the kelp pieces. You will have a light green-yellowish color broth. Reduce the temperature to medium.

Slowly pour the egg mixture into the broth.

When it starts to boil again, gently stir it with chopsticks a few times. Do not stir it too vigorously or too many times, or your egg texture will be not as soft.

Cover the lid and cook for about 5 minutes, without stirring, on medium or medium-low. The egg will start to stick and brown on the bottom of the pan, but that is okay.

 

Put some of the steamed egg in a serving bowl and garnish it with some red hot pepper. If you can not eat spicy food, you can skip it. If you want extra spiciness in this food, you can sprinkle some hot pepper powder on it too. Enjoy. 😀