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.
- 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)
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Whisk together the egg, water and fish sauce until well combined. Stir in the chopped green onion.
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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.
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Microwave for 5 minutes, until the eggs are fluffy and cooked through. Sprinkle with ground black pepper, if using, and serve hot.
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Whisk together the egg, water and fish sauce until well combined. Stir in the chopped green onion.
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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.
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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.
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Sprinkle with ground black pepper, if using, and serve hot.
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.