Microwave Gyeran-jjim (Korean Steamed Eggs)
Alice Choi cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A quick and easy way to make fluffy Korean steamed eggs in the microwave without needing a traditional earthenware pot. This version results in a silky, savory custard perfect for a fast breakfast or side dish.
- Time
- 6 minutes
- Equipment
- Microwave
- Good for
- Breakfast or snacks
- Cuisine
- East Asian
- Contains
- Sesame and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 150 g
- 165 g
- 12 g
- 2 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 330 g before cooking, which is about 330 g per serving.
Steps
In a microwave-safe bowl, crack three eggs.
Add a little less than 3/4 cup of chicken stock (or anchovy/dashima broth) to the eggs.
Add some chopped green onions and a pinch of salt.
Gently whisk the mixture until well combined.
Cover the bowl with a microwave-safe plate or lid.
Microwave on high for 3 minutes.
Remove the bowl carefully, uncover, and fluff the eggs slightly with a spoon.
Cover again and microwave for an additional 30 seconds to 2 minutes, depending on your preferred level of doneness (the author recommends 30-60 more seconds for a slightly liquid center).
Drizzle with sesame oil and garnish with more green onions and sesame seeds.
Serve immediately with rice and kimchi.
Notes
The author notes that while the texture is slightly better when made in a traditional earthenware pot on the stovetop, the microwave method is significantly faster and more accessible. If you prefer the eggs more firm, cook for the full 5 minutes total.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 255
- Protein
- 19 g
- Carbs
- 3 g
- Fat
- 18 g
- Fiber
- 0 g
Where the calories come from
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