Korean Steamed Eggs with Shrimp and Chives
Korean Steamed Eggs that are elegant and yet so simple to make. The flavor is clean and smooth with no pungent fish sauce required which means it can be a great dish to serve at parties. Korean steamed eggs are made by steaming eggs in a bain-marie.
- 2 eggs
- 1/2 cup anchovy stock (water is ok)
- 1 Tbsp frozen shrimp (, chopped + 1 shrimp for garnish)
- 1 Tbsp chopped white onions
- 1 Tbsp chopped mushrooms
- 1/4 tsp Sea Salt (Trader Joe's)
- 1/4 tsp sugar ((optional))
- Fill pot with water and line the bottom of pot with small dish towel or thick paper towel. This is to stop gyeran jjim bowl from clanking while it boils. Remember to make sure your bowl fits in the pot and you can close the cover.
- Bring water to boil and keep it at simmer while you make the egg mixture.
- In the mean time, chop white onions, mushrooms and shrimp.
- Whisk eggs, stock, salt and sugar.
- (Optional) - Strain eggs mixture to get rid of white stringy stuff (chalaza) for silky smooth texture.
- Mix in chopped onions, mushrooms and shrimp into the strained egg mixture.
- Pour into cup/bowl and cook in prepared water bath for 10-12 minutes.
- To decorate, add a piece of shrimp on top of the egg, couple minutes before it is done. If you add it too early, it will just sink to the bottom.
I know you may be more familiar with the other version where the eggs are cooked in a hot pot directly over a flame which we also call steamed egg or Gyeran jjim. I have previously posted a recipe for that in my Gyeran Jjim in Hot Pot post. Here gyeran jjim is made in a Ttukbaegi (뚝빼기)-Korean clay pot.
But cooking Korean steamed eggs in water bath (bain-marie) is how our moms made it when I was little. Making steamed eggs this way takes a bit more work and time but the good thing is that there is little chance of over cooking or burning the dish than the Gyeran Jjim that’s cooked in a hot pot.
Now, technically, I don’t think we should call the version that’s cooked in a hot pot as “steamed eggs” but for some reason people use the same name for both versions. My personal favorite is Korean steamed eggs with myeongranjeot(명란젓).
What is that?? It’s salted, fermented pollock roe.
I don’t think you will see this combination in any restaurant or in recipe books because that’s my Dad’s secret recipe. Shh… don’t tell anyone… 😉 Even though my Dad was really busy with work and even though in those days (in the 70’s) Korean men almost never cooked in the kitchen at home (unless there was no wife or mom to cook for them), my Dad cooked some of the best dishes I ever ate in my life.
Perhaps it was so because I felt his love through his cooking or perhaps it was because it just made me happy to see him so excited about cooking something delicious for his family or perhaps it was simply just plain delicious… who knows. Probably a combination of all, I am sure.
Anyway, whatever the reason, his creations were always just so damn delicious. My dad didn’t cook a lot of dishes but he had several that he had mastered to perfection. And dad’s myeongran jeot gyeran jjim was one of those.
When he could have just as well spent his precious Sunday afternoon relaxing and resting – which now I appreciate even more, having worked full time and also being a parent – but he chose not to..and I am forever grateful for that. And oh, how I wish I could just go to him now and ask him how he made this and how he made that.. but I can’t…because my dad passed when I was only 17.
It’s days like this, as I am going through my childhood memories of the wonderful times our family had in our kitchen, I miss him dearly even though it has been over 30 years since… Right.
Back to our Korean Steamed Eggs recipe! The recipe I offer below for Classic Korean steamed eggs that produces a very elegant version of gyeran jjim.
Served in individual cups, using shrimp, mushrooms and onions. I know that I mentioned about Dad’s myeongran jeot gyeran jjim all along but I know not many will like that nor is myeongran jeot easy to get – so I will just give you tips at the end. This recipe for this classic Korean steamed eggs with shrimp produces a texture that is silky smooth and taste that is similar to the Japanese version called Chawamushi.
This will be a great appetizer for an elegant party.
Gyeran Jjim (Steamed Eggs) Recipe – without Hot Pot
Servings: 1 Cooking Time: 15 Difficulty: Easy
Step-by-Step Instructions
- Make a water bath by filling pot with water and line the bottom of pot with small dish towel or thick paper towel. This is to stop gyeran jjim bowl from clanking while it boils. Remember to make sure your bowl fits in the pot and you can close the cover.
- (OPTIONAL) For silky smooth gyeran jjim, strain egg mixture through a fine mesh sieve. This is what you will see (fyi, this is called chalaza):
- Pour into the cup/bowl and cook in your water bath for 10 – 12 minutes.
- To decorate, add a piece of shrimp on top of the egg, couple minutes before it is done. If you add it too early, it will just sink to the bottom. Garnish with some chive and/or chive flowers and your guests will love it. 🙂
Instructions
Tips & Notes: Serve hot.
Can be also cold from fridge. Reheat using same water bath method.
Nutrition Information: Notes:
- Serve hot. Can also be served cold from the fridge as long as it doesn’t have any fatty meats in them.
- Store leftover in fridge and reheat by steaming few min.
- To make my Dad’s myeongran jeot gyeran jjim, just add one piece of myeonran jeot (fermented pollock roe) cut into slices and toss with some sesame oil and green onions and add to the egg mixture.
Enjoy!
