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Vegetarian, East Asian

Korean steamed eggs with rice and kimchi

Korean steamed eggs, or gyeran jjim, are beaten eggs cooked in a covered pot with broth, serving 4 people in 30 minutes, at a very easy difficulty level, for €1.40 per person. The key is using equal parts broth and egg, which gives the dish its puffy, custardy texture, served alongside rice and kimchi.

Tonight, beaten eggs steamed in a pot until puffy and soft, served with rice and a bit of kimchi.

Korean steamed eggs with rice and kimchi
Total time
30 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

Under the lid, beaten eggs puff up like a souffle and turn into something between custard and flan, with none of the rubbery firmness you'd expect from scrambled eggs. Vegetable broth gives them backbone, soy sauce and sesame oil add the salty, toasty note that wakes everything up, and the kimchi on the side brings crunch to cut through the softness. It's a humble dish that surprises with how silky it turns out.

This is dinner for nights when your fridge feels nearly empty but you still want something warm and comforting. Kids tend to love the wobbly, jiggly texture of the eggs, and you can serve the kimchi on the side for more sensitive palates. Mon Chou suggests this for weeks when you want the pot to do the work while you handle everything else.

The ingredients

4 people

Dairy

  • Eggs 8

Pantry

  • Vegetable broth 40 cl
  • Soy sauceoften in the pantry 1 tbsp
  • Sesame oiloften in the pantry 1 tsp
  • Sesame seeds 1 tsp
  • Kimchi without fish sauce 200 g
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Scallions 2

Allergens Eggs, Soy, Gluten, Sesame

The step by step recipe

  1. Cook the rice in a pot of salted water, then drain it. 11 min

    Keep it warm.

  2. Beat the eggs with the cold broth and a pinch of salt, then strain through a sieve.

    The sieve removes the stringy bits and makes the mixture smooth.

  3. Pour the mixture into a pot, cover and cook over very low heat, stirring occasionally. 12 min

    Low heat lets the eggs puff up gently without shrinking back.

  4. When the eggs are nearly set, cover and let sit for 3 minutes without touching them. 3 min

    The lid traps the steam and puffs up the top.

  5. Sprinkle with scallion and sesame seeds, then drizzle with soy sauce and sesame oil. Serve with the rice and kimchi.

    Eat warm, with a spoon, straight out of the pot.

Our tips to get it right

  • Use a heavy-bottomed pot, it spreads the gentle heat more evenly and keeps the eggs from catching at the bottom.
  • Stir gently with a wooden spoon while cooking, without breaking up the forming texture, so everything puffs up evenly.
  • No fine strainer? A tea sieve works just as well to catch the egg strands and leave you with a smooth, silky mixture.

The variations

  • Swap the vegetable broth for dashi for a more oceanic flavor closer to the Japanese version of this dish.
  • Stir sliced shiitake mushrooms into the egg mixture before cooking for extra bite and umami depth.
  • For kids, serve the eggs without kimchi on the side and just a drizzle of soy sauce, they'll still get the texture without the heat.

What to serve it with

  • Steamed white rice
  • Kimchi without fish sauce
  • Hot green tea

Storage

Steamed eggs keep for 2 days in the fridge in a sealed container, though they lose some of their puffiness as they cool. Reheat gently over low heat with a splash of water or in a water bath, never at full power in the microwave. Freezing isn't recommended, the texture turns grainy.

Questions about this dish

Why do my steamed eggs deflate after cooking?

That's normal, just like a souffle, they settle slightly as they cool. Serve them right out of the pot to enjoy them at their puffiest.

Can you make steamed eggs ahead of time?

This dish is best made right before serving, since it loses its soft puff while sitting. You can cook the rice and prep the kimchi ahead to save time instead.

What broth can I use instead of vegetable broth?

A light chicken broth works just as well, or even water with a pinch of salt in a pinch. What matters most is keeping the liquid equal in volume to the eggs.

Is kimchi essential to this recipe?

No, you can swap it for pickled vegetables or a simple crunchy salad. Kimchi mainly brings the crunch and tang that contrasts with the softness of the eggs.

How long does it take to make Korean steamed eggs with rice and kimchi?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in Korean steamed eggs with rice and kimchi?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Korean steamed eggs with rice and kimchi cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten, sesame. Always check the labels of the products you buy.

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