Imported from TikTok
Microwave Gyeran-jjim (Korean Steamed Eggs)
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.
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Ingredients
- 3 eggs (large)
- 0.7 cup chicken stock (slightly less than 3/4 cup; can substitute with anchovy or dashima broth)
- 1 stalk green onions (chopped, divided)
- salt (to taste)
- 0.5 tsp sesame oil (for finishing)
- sesame seeds (for garnish)
Steps
- 1
In a microwave-safe bowl, crack three eggs.
- 2
Add a little less than 3/4 cup of chicken stock (or anchovy/dashima broth) to the eggs.
- 3
Add some chopped green onions and a pinch of salt.
- 4
Gently whisk the mixture until well combined.
- 5
Cover the bowl with a microwave-safe plate or lid.
- 6
Microwave on high for 3 minutes.
- 7
Remove the bowl carefully, uncover, and fluff the eggs slightly with a spoon.
- 8
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).
- 9
Drizzle with sesame oil and garnish with more green onions and sesame seeds.
- 10
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 per serving
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