Thai Red Curry Chicken – A Creamy, Spicy Thai Classic You Can Make at Home

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Simple Steamed Eggs – Silky, Savory, and Foolproof with a Secret Umami Twist!

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Soft, fluffy, and delicately savory—Simple steamed eggs are the ultimate comfort food that’s ready in minutes. This beloved Korean side dish transforms simple pantry staples like eggs, water, and fish sauce into a warm, custardy delight. Steamed low and slow, then topped with fragrant sesame oil and spring onions, this version includes a special umami boost from tuna fish sauce for a deeper, richer flavor.

Gyeran Jjim is a staple on Korean dinner tables—whether in busy households or served piping hot in stone bowls at Korean restaurants. It’s not just an egg dish; it’s a cultural hug in a bowl. Traditionally made with anchovy stock or just salt, this version leans on tuna fish sauce and mirin for a savory, slightly sweet umami depth that elevates the simplicity of eggs. The steaming method gives it an incredibly smooth and silky texture, similar to Japanese chawanmushi but with a uniquely Korean soul. Packed with protein and made without oil or frying, it’s a healthy choice for breakfast, lunch, or dinner. For best results, sieve the egg mixture for that velvety finish—and don’t skip the spring onion and sesame oil topping; they bring freshness and fragrance to the dish.

Key Ingredients & Their Roles

• Eggs → The star ingredient, providing protein, richness, and a custard-like texture when gently steamed.
• Tuna Fish Sauce → Adds deep umami and saltiness; a flavorful substitute for anchovy broth or regular fish sauce.
• Mirin → Adds a subtle sweetness and rounds out the salty notes, enhancing the overall flavor.
• Water → Essential for creating that light, airy texture—too little, and the eggs become dense; too much, and they won’t set properly.
• Sesame Oil & Spring Onion → Finishing touches that bring aroma, color, and freshness.










Simple Steamed Eggs (Gyeran Jjim) Recipe Details


Prep Time: 5 minutes | Cook Time: 18 minutes | Total Time: 23 minutes | Cuisine: Korean | Calories (Estimate): 130 kcal per serving | Serving Size: Serves 2–3


📝 Ingredients

  • 4 eggs (large)
  • 1/8 tsp salt
  • 1 tbsp tuna fish sauce (or regular fish sauce)
  • 1 tbsp mirin
  • 200 ml warm water (approx. ¾ cup + 2 tbsp)
  • ½ tsp sesame oil
  • 1 tbsp finely chopped spring onion (scallions)


👨‍🍳 Instructions

  1. Prepare Steamer:
    • In a pot, bring water to a boil over high heat. Set up a steamer insert or use a steaming rack with a bowl that fits inside the pot.
  2. Whisk Eggs:
    • In a medium bowl, crack the eggs and whisk until well combined and smooth.
  3. Mix in Seasonings - Use Warm Water:
    • Add salt, tuna fish sauce, mirin, and warm water (around 50–60°C / 120–140°F). Whisk gently to combine.
    • 👉 Why warm water? Cold water can "shock" the eggs, causing bubbles or uneven coagulation. Warm water gently tempers the eggs, helping the custard set more smoothly, resulting in a silky, soft, pudding-like texture.
  4. Strain for Ultimate Smoothness:
    • Pour the egg mixture through a fine sieve into a heatproof bowl. This removes chalazae (those ropey egg bits) and creates an ultra-smooth base.
  5. Steam to Perfection

    Carefully place the bowl into the steamer after the water has reached a full boil. Cover with a lid.

    • Steam over medium heat for 3 minutes

    • Then reduce heat to medium-low (approx. 80–85°C | 175–185°F) and steam for 15 minutes, or until just set with a gentle jiggle.

  6. Finish:
    • Carefully remove the bowl. Drizzle with sesame oil and garnish with chopped spring onions. Serve warm.

Tips & Ingredient Substitutions

  • Fish sauce substitute: Use soy sauce or mushroom sauce for a vegetarian version.
  • Add-ins: For extra protein or texture, you can add soft tofu, cooked shrimp, or finely chopped vegetables into the egg mixture.
  • Steaming hack: No steamer? Use a deep frying pan with a lid and a small trivet or ramekin to elevate the egg bowl.
  • Time-saving tip: Pre-mix and strain the egg mixture the night before and steam fresh in the morning.

Frequently Asked Questions (FAQ Section)

Q1: Can I make Korean steamed eggs ahead of time?
Yes! You can steam it ahead and gently reheat using a microwave or in a steamer for a few minutes.

Q2: What can I use instead of tuna fish sauce?
You can substitute with regular fish sauce, soy sauce, or anchovy stock for a similar umami taste.

Q3: How do I prevent bubbles or holes in my steamed eggs?
Make sure to strain the mixture and steam it gently over low heat after the initial high heat to avoid overcooking.

Q4: Can I add other ingredients to the egg mix?
Absolutely! Finely chopped prawns, tofu, or even shredded crab sticks work well.

Q5: How should I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a steamer or microwave.

Wrap-Up 

This Korean steamed egg dish is humble yet full of flavor—a perfect example of how comfort food can also be elegant. Whether you're new to Korean cooking or a long-time fan, this recipe is a must-try for any meal of the day.

💬 Have you tried Gyeran Jjim before? What’s your favorite topping to finish it off—sesame seeds, spring onion, or even chili oil?
Drop your thoughts in the comments, and don’t forget to tag me on Instagram @CookWithJuyea if you try this recipe!

👉 Craving more Korean comfort food? Check out my Sizzling Army Stew (Budae Jjigae) for another cozy favorite.

Keywords (키워드)

Korean steamed eggs, Gyeran Jjim, how to make Korean steamed eggs, 계란찜 만드는 법, Korean egg side dish, fluffy steamed eggs, easy Korean recipes, comfort food Korean style, 찜요리, 부드러운 계란찜, 집밥 레시피, 초간단 계란 요리, 참치액젓 요리, 간단한 반찬, 단백질 반찬

 

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