Korean Paleo Cookbook Steamed Egg Pot

Are you a healthy foodie who loves to explore cuisine from all around the world? If you are and know how delicious Korean food is, then keep reading. Because I have a sneak peek recipe for you right out of the brand-new Korean Paleo Cookbook.

It’s been almost two years since I decided that I would stop dieting and start eating healthy.

The truth is that most of the diets I tried to cut calories but didn’t focus on truly healthy foods. So, I ate a lot of processed foods and crap filled with preservatives. It was low calorie, though! (enter sarcastic tone)

After many years of that pattern and over a year of unsuccessful fertility treatments, I gained over 40 pounds. No matter what I did, or how many calories I cut, I just kept piling up the weight.

After reading The Obesity Code, my views on eating, what to eat, and when to eat completed changed.

I started focusing on intermittent fasting and eating healthy, real foods. I decided that I wouldn’t follow one specific diet but learn from practices in several healthy diets.

The Paleo diet is one of them. The focus is on natural foods, healthy fats, raw nuts, to name a few. While I eat high fat low carb, in general, the paleo diet has a great variety of options that fall within that parameter.

Even when I go for sweets, I sometimes prefer to use natural food, like raw honey, or coconut sugar, rather than a sugar substitute, like erythritol. Paleo practices are perfect for healthy sweet recipes too.

RELATED POSTS:

• What to Eat During Intermittent Fasting to Lose Weight
• Healthy Eating and Intermittent Fasting: What Healthy Is and How to Make it Sustainable

WHY I’M LOVING THE KOREAN PALEO COOKBOOK

This is where the Korean Paleo Cookbook comes in. I got my first taste of Korean food when I was in college in Ohio. One of my closest friends was Korean American and took us to a restaurant where I had bulgogi and other dishes. Loved them all!

When a fellow blogger, JeanChoi, founder of What Great Grandma Ate, mentioned that she was publishing a Korean Paleo cookbook, I couldn’t wait to get it.

I was so excited when it came in! Honestly, I can go into how beautiful the cover is. How it just draws your eyes in. How every picture for each recipe makes you drool. Or, how the recipes are easy to read and follow.

But none of that is as important as the substance, the details that meet my dietary requirements. All the recipes in the book are gluten-free, soy-free, and grain-free. The first two are definitely very limited in my diet.

A total of 21 recipes meet keto guidelines! For a person focusing on high fat low carb, this is excellent.

You also have 27 recipes that meet Whole30 guidelines, 53 egg-free (though I love me some eggs), and 70 nut-free recipes.

The book has a total of 80 mouthwatering flavorful recipes. And I intend to try them all! Well, at least most of them. ?

Jean also has a section at the end of the cookbook to help you stock up your Korean paleo pantry. It’s a great guide to condiments and ingredients often used in Korean food.

It’s very helpful even if you don’t intend to stock up on a crazy amount of Korean ingredients. She explains why and how each ingredient is used.

If you’re not very familiar with any of the ingredients, this guide is a great introduction too.

KOREAN PALEO COOKBOOK SNEAK PEEK: STEAMED EGG POT (GYERAN JJIM)

Jean gave me permission to share this recipe with you as a sneak peek to her Korean Paleo Cookbook. I chose to make the Steamed EggPot for a couple of reasons.

It’s so easy to make and with very few ingredients. I love quick recipes! This is the kind that provides nutrition and flavor when you’re in a rush.

I’ve already made it twice since I got the book a few days ago.

I usually break my fast during lunch time with some sort of egg dish. So, I couldn’t resist trying it when I saw it in the Korean Paleo Cookbook.

It’s salted with fish sauce, yet it doesn’t taste like fish.

And, funny enough, I’m not crazy about green onions. Frankly, I don’t like anything in the onion family usually. But the green onion enhances the flavor of the gyeran jjim, rather than making it taste like it.

Hence, the reason I’ve eaten this dish twice in the past five days. I might make that 3 times. ?

The cookbook describes this dish as having a velvety texture and I agree! It’s flavorful and filling too. If you fast, like I do, and work out right before you end your fast, this protein-packed dish is perfect you.

Here’s the delicious recipe…

5 from 13 votes

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Korean Paleo Steamed Egg Pot (Gyeran JJim)

PREP TIME

5 mins

COOK TIME

3 mins

TOTAL TIME

8 mins

 

This recipe is a sneak peek from the Korean Paleo Cookbook, authored by Jean Choi, NTP, founder of What Great Grandma Ate. 

This steamed egg pot is packed with flavor and protein. It’s also very easy to make and with few ingredients. You can cook Gyeran Jjim on the stovetop or in the microwave.

COURSE: Side Dish

CUISINE: Korean

Keyword: Gyeran Jjim, steamed egg pot

AUTHOR: Jean Choi, NTP, founder of What Great Grandma Ate and author of Korean Paleo Cookbook

INGREDIENTS

• 4 eggs
• 1/2 cup water (180 ml)
• 2 tsp fish sauce (10 ml)
• 1 green onion chopped
• 1/2 tsp sesame oil
• ground black pepper for garnish (optional)

INSTRUCTIONS

MICROWAVE METHOD:

1. Whisk together the egg, water and fish sauce until well combined. Stir in the chopped green onion.

2. Grease a large microwavable bowl with sesame oil. Pour the whisked egg mixture into the bowl. Make sure you leave at least 1 inch (2.5 cm) of room from the top.

3. Microwave for 5 minutes, until the eggs are fluffy and cooked through. Sprinkle with ground black pepper, if using, and serve hot.

STOVETOP METHOD:

1. Whisk together the egg, water and fish sauce until well combined. Stir in the chopped green onion.

2. Grease a heavy-bottomed pot with sesame oil, and pour in the whisked egg mixture. Make sure you leave at least 1 inch (2.5 cm) of room from the top.

3. Heat the pot over medium-high heat until the eggs start to boil. Turn the heat down to low, cover and let it cook for 3 minutes. Uncover and stir the eggs for even cooking, then cover and simmer for an additional 5 minutes, until cooked through.

4. Sprinkle with ground black pepper, if using, and serve hot.

RECIPE NOTES

If you own a microwave, Gyeran Jjim may be the easiest recipe to make, but don’t let the simple instructions fool you. This side dish is packed with flavor, and you’ll fall in love with its velvety texture. It’s one of the most popular banchans you can find at Korean restaurants.

BEFORE YOU GO…

Comment below and tell me what your favorite Korean dish is.

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