Quick Korean Steamed Egg

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Korean Steamed Egg Side Dish Mak-Gyeranjjim 막계란찜

There is nothing like the savory taste and silky texture of traditional Korean Steamed Egg. It is a common a main meal banchan (Korean Side Dish) for Koreans. However, it is gaining popularity in the West because it is low carb, Keto diet friendly and packed with protein. Anyone can make our quick Korean steamed egg recipe in as little as 3 minutes in the microwave.

Traditional cook wear for Gyeranjjim is an earthenware bowl called a ttukbaegi 뚝배기. It is used for various stews as also. They retain heat very well and keep contents hot off heat. If you have the opportunity to purchase one I highly suggest it. They come in a variety of sizes and some are very beautiful with painted designs.

This recipe is for those busy families that need a quick side dish in a matter of a few minutes and not to mention may not have a ttukbaegi handy.

How to make Quick Korean Steamed Egg

Ingredients

3 minute Mak-Gyeranjjim uses pantry staples, 2 large eggs, water and a microwaveable bowl. It may not look as pretty as the traditional ttukbaegi cooking method, however you will still get the delicious savory taste and soft, fluffy, silky texture.

• 2 large eggs
• 1 cup cold water
• 1 tsp anchovy dashida
• 1/4 tsp sesame oil
• 1 Tbsp chopped green onion
• 2 pinches of toasted sesame seeds (optional)

Traditional Korean Steamed Eggs use fish sauce or Saeujeot 새우젓, which is salted fermented shrimp. This recipe uses anchovy dashida, which is fish stock in powder form. It is my pantry staple because it is just as versatile, and has a long shelf life. I use anchovy dashida in a variety of stews and soups. You can purchase it at almost any Asian grocery store, or online, click>>here<<.

Directions

Choose a microwave safe bowl big enough for the eggs to expand without overflowing. Whisk 2 eggs well until there is no white left. Then add water, anchovy dashida, sesame oil, green onions, and toasted sesame seeds (optional), mix well.

Microwave covered with a paper towel, for 3 minutes. Since bowls and microwaves vary, check to make sure it is fully cooked by lifting the side of the eggs. If water at the bottom is clear, it is fully cooked. If water is still yellow then cook for an additional minute. Yes, water at the bottom is normal.

Mashitda!

Quick Microwave Korean Steamed Egg Side Dish Mak-Gyeranjjim (막계란찜)

Easiest and fastest Korean Steamed Egg recipe using pantry staples. It may not be as pretty as the traditional steamed egg, but it will be silky and delicious. Perfect banchan for main meals. Or makes a great low carb, keto friendly snack or meal by itself.

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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Course Banchan, Side Dish

Cuisine Korean

Servings 2 servings

Equipment

• A microwave safe bowl, be sure there is enough room for eggs to expand without overflowing.

Ingredients

  

• 2 large eggs
• 1 cup cold water
• 1 tsp anchovy dashida
• ¼ tsp sesame oil
• 1 Tbsp green onion chopped
• 2 pinches toasted sesame seeds optional

Instructions

 

• In a microwave safe bowl, whisk 2 eggs very well, until there are no white parts.
• Add water, anchovy dashida, sesame oil, green onions and toasted sesame seeds.
• Place in microwave and cook for 3 minutes. Steamed egg will be very soft and silky.

Notes

Cook for an additional minute if not fully cooked, water at the bottom should be clear. Clear water that gathers at the bottom is normal. 

It will be VERY HOT, carefully remove from microwave and allow to cool a little before serving.

 

 

Keyword anchovy, banchan, dashi, Easy Korean Recipe, Easy Steamed egg, eggs, Korean egg, Korean side dish, microwave, microwaved steamed egg, Steamed egg