Korea Volcano Steamed Eggs (Gyeran Jjim)

Discover the heartwarming essence of Korean cuisine with Korean Volcano Steamed Eggs, affectionately known as Gyeran Jjim. This beloved dish offers a taste of comfort and tradition, presenting eggs steamed to a delightful, velvety texture. Join the journey as we unravel the charm and simplicity behind this cherished Korean classic!

How to Make Korean Volcano Steamed Eggs

Ingredients:

• 5 eggs
• 1 cup water
• 1 teaspoon of salt
• 1 green onion, finely chopped
• 1 tablespoon of sesame oil
• Optional: Sesame seeds for garnish

Instructions:

1. In a mixing bowl, crack the eggs and whisk them thoroughly.
2. Add water and salt to the beaten eggs. Mix well.
3. Place the stone pot on the stove over medium heat. Pour the egg mixture into the stone pot.
4. Keep stirring the eggs for about 4 minutes. The egg mixture starts to get firm and cooked
5. Cover the stone pot with its lid and let the eggs steam for about 5 minutes on low heat. This slow steaming process allows the eggs to cook gently and develop a soft, custard-like texture.
6. When it’s done, remove the lid and the eggs should pop-up like volcano shape.
7. Remove the stone pot from the heat. Optionally, garnish the Korean Volcano Steamed Eggs with spring onion, sesame seeds and sesame oil before serving.

Enjoy the fluffy and flavorful delight of Korean Volcano Steamed Eggs, a dish that’s as easy to make as it is to relish!

What is Gyeran Jjim?

Gyeran Jjim, also known as Korean Volcano Steamed Eggs, is a comforting Korean dish celebrated for its simplicity and unbeatable taste. This beloved delicacy showcases the magic of eggs transformed into a velvety, custard-like texture through gentle steaming. The dish embraces a blend of flavors that’s both familiar and comforting, making it a cherished part of Korean cuisine.

What is a Ttukbaegi?

A ttukbaegi, or Korean stone pot, is a traditional clay or ceramic vessel revered in Korean cuisine for its ability to evenly distribute heat and impart unique flavors. Used for dishes like Gyeran Jjim (Korean Steamed Eggs), this pot’s porous nature and excellent heat retention create the perfect environment for gently steaming ingredients, resulting in the coveted custard-like texture of the dish. Its heritage and cooking capabilities make the ttukbaegi an essential tool, infusing authentic flavors into Korean culinary treasures.

Nutrition Values in Korean Volcano Steamed Eggs

A serving of Korean Volcano Steamed Eggs typically contains around 70-90 calories, 5-7 grams of protein, and 4-6 grams of fat, depending on the specific ingredients used. This dish is a good source of high-quality protein from eggs and offers essential nutrients like vitamins A, D, and E, as well as minerals like iron and calcium.

Best Way to Serve Korean Volcano Steamed Eggs

The best way to serve Korean Volcano Steamed Eggs is straight from the steaming pot or individual dishes. This comforting dish is a fantastic accompaniment to a traditional Korean meal, serving as a side dish (banchan) or a flavorful addition to a shared dining experience. Pair it with rice and other banchan dishes to create a wholesome and satisfying meal.

How to Store Korean Volcano Steamed Eggs

To store leftover Korean Volcano Steamed Eggs, transfer them to an airtight container and refrigerate for up to 2-3 days. Reheat gently in the microwave or steam them again for a few minutes until warmed through. Avoid overcooking during reheating to maintain the soft, fluffy texture.

Experience the cloud-like fluffiness and comforting flavors of Korean Volcano Steamed Eggs, a dish that captures the heart and soul of Korean cuisine, bringing warmth and satisfaction to every bite!