Gyeran-jjim

Gyeran-jjim is a Korean side dish of beaten eggs steamed until they set into a soft, smooth custard. It is one of the most common side dishes served with rice in Korean home cooking.

What it really is

Gyeran-jjim is made by beating eggs with water or broth and a small amount of salt, then steaming the mixture gently in a pot or bowl until it sets. The classic version is cooked over low heat so the texture stays silky rather than spongy or pocked. Finished with spring onion and a little sesame oil or soy sauce, it is usually served hot in the cooking vessel.

It is often confused with steamed egg dishes from other East Asian cuisines, such as Chinese chawanmushi-style savoury custards or Japanese chawanmushi, which typically contain dashi, soy and additional ingredients such as mushroom or fish. Korean gyeran-jjim is simpler, with the egg and liquid as its base, and it is served as a rice side dish rather than as a starter.

How it's served

• Served hot in the earthenware or stone pot it was steamed in, placed at the table with rice and other side dishes.
• Eaten with a spoon, usually alongside rice and kimchi.
• Often topped with spring onion and a drizzle of sesame oil or soy sauce just before serving.
• Shared among diners as one of several banchan rather than eaten as a separate course.

How to write it on the menu

• Name the main ingredients as eggs and broth or water, with spring onion and sesame oil as garnish, so guests know it is a savoury steamed egg custard.
• Flag EGGS as an allergen; if the dish is made with anchovy or seafood stock, also flag FISH.
• State whether the dish is served with a soy sauce or sesame oil finish, and whether it contains dashi or meat stock.
• Note that it is served hot in the pot; ask the restaurant to state any seafood or meat stock used.