I have made gaeran jjim many times before (by microwave usually) but I wanted to try a new method that takes just a little bit longer but still relatively easy. I individually steamed the eggs in separate ramekins for each person to get their own serving as opposed to the traditional way, where it’s set out in a single serving pot and people battle (in the most respectful manner of course) for the last spoonful. And I have to admit, whether it be at home or at a restaurant, the dish is always a hit and never seems to disappoint. Though this is not as quick as our normal cooking method (usually made in the microwave in about 5~7 minutes), there is quite a difference in taste; creamy, silky, and smooth are a few adjectives that come to mind. So, if you have any extra time in the kitchen and need another side dish for your meal, give this recipe a try.
Ingredients: Serves 4 ramekins
- 6 large eggs
- 1 cup of warm water
- 1,2 scallion, finely chopped
- 1 small carrot, finely chopped
- 1 tsp salt
- dash of ground pepper
1. Mix eggs, carrot, scallion, and water thoroughly in a bowl.
2. Pour into ramekins about 3/4 full, making sure to leave room for them to rise during steaming.
3. Cover with plastic wrap tightly.
4. Place in a large pot on steamer rack, filled with about 2, 3 cups of water.
5. Steam on high for about 15~20 minutes.
6. Serve with rice as a side dish for breakfast, lunch, or dinner. Enjoy!