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–+ servings
Mashed potatoes topped with green onions, black sesame seeds, and crispy fried garlic.

Easy Microwave Korean Steamed Eggs (Gyeran Jjim)

Amber Bondar
Easy Microwave Korean Steamed Eggs (Gyeran Jjim) are soft, custardy Korean-style steamed eggs made with eggs, water, and sesame oil in a porcelain ramekin. This simple microwave version cooks in just a few minutes and works well as a quick breakfast, light meal, or popular Korean side dish.
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Prep Time 2 minutes
Cook Time 4 minutes
Total Time 6 minutes
Course Breakfast, Side Dish
Cuisine Korean
Servings 2 Servings
Calories 36 kcal

Equipment

  • Mid-sized microwave-safe porcelain ramekin
  • Chopsticks or fork or whisk
  • Microwave
  • knife
  • Teaspoon
  • measuring cup

Ingredients
  

  • 4 Lrg Eggs
  • 1 Cup Water
  • 1 Tsp Sesame Oil
  • 1 Green Onion Green part only snipped/cut small
  • 1 Tsp Black Sesame Seeds Or White
  • Chili Crisp Optional

Instructions
 

  • Crack the large eggs directly into a mid-sized microwave-safe ramekin. Add the water and stir thoroughly with chopsticks or a fork until the egg mixture becomes fully blended and pale yellow.
    4 Lrg Eggs, 1 Cup Water
  • Drizzle the sesame oil over the surface of the egg mixture. Leave the ramekin uncovered before microwaving.
    1 Tsp Sesame Oil
  • Microwave on full power for about 4 minutes. Watch closely near the end of cooking because the eggs can puff up quickly or overflow if overheated.
  • The Korean steamed eggs should look solid on top with lightly fluffy edges while the center still jiggles gently like soft gelatin. If the center still looks watery, microwave in short additional intervals until fully set.
  • Cut into squares then top with green onions, sesame seeds, chili crisp, soy sauce, or additional sesame oil before serving warm directly from the ramekin.
    1 Green Onion, 1 Tsp Black Sesame Seeds, Chili Crisp

Notes

Notes

  • Traditional gyeran jjim is often cooked in a Korean earthenware pot on the stovetop, but this microwave version simplifies the cooking process.
  • Do not cover the ramekin while cooking or excess water may collect inside the eggs.
  • Overcooking can make the eggs rubbery or cause them to stick to the ramekin.
  • Chicken stock or fish broth can replace the water for a deeper savory flavor.

Nutrition

Calories: 36kcalCarbohydrates: 2gProtein: 0.4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.3mgSodium: 9mgPotassium: 21mgFiber: 0.3gSugar: 1gVitamin A: 65IUVitamin C: 1mgCalcium: 22mgIron: 0.3mg
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