Gyeran-jjim
Gyeran-jjim boiled in a ttukbaegi | |
| Alternative names | Steamed eggs |
|---|---|
| Type | Jjim |
| Course | Banchan |
| Place of origin | Korea |
| Cooking time | 15 minutes |
| Main ingredients | Eggs |
| Ingredients generally used | Saeu-jeot or myeongnan-jeot, scallions, toasted sesame seeds |
| Similar dishes | Chawanmushi, Chinese steamed eggs |
| Korean name | |
| Hangul | 계란찜 |
| Hanja | 鷄卵찜 |
| RR | gyeranjjim |
| MR | kyerantchim |
| IPA | [kje.ɾan.t͈ɕim] |
Gyeran-jjim (Korean: 계란찜), dalgyal-jjim (달걀찜) or steamed eggs is a type of jjim, Korean steamed dish. It is a custardy, casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted sesame seeds. The ideal gyeran-jjim is light and fluffy.