6.197 Gyeran Jjim [with recipe]


21 (Tue) July 2015

Gyeran Jjim


by me

in my new apartment

-Malate, Manila-


This is a more typical version of the dish, with just a couple additional ingredients to the simplified recipe previously posted (see generally 6.143 Simple Home-Style Gyeran Jjim).

While the ingredients and steps are fully covered here, step-by-step photos may be found in the earlier post.

* * * *


Gyeran Jjim

(serves 2)

sea tangle = kelp = “dashima (다시마)”


1 piece (10cm) of kelp

1 cup water

5 (4 medium) small eggs

1 TB minced scallion

1 TB enoki [optional]

1 tsp minced carrot [optional]

1/2 tsp salt

1/8 tsp black pepper

1/8  tsp sugar

1/4 tsp sesame oil

1/4 tsp sesame seeds

The only significant difference between this and the simple version is the scallion; the carrot is really just for the color; the enoki really don’t do much beyond adding a barely perceptible chewiness.

In a 500-ml clay pot, add the water and kelp and bring to a boil.

Lower the heat and simmer for 20 minutes, until the water has reduced by half (1/2 cup).

Frankly, I don’t believe that the kelp stock contributes anything, but it’s standard practice.

Meanwhile, in a separate bowl, whisk together all the other ingredients (except sesame seeds).

Discard the kelp.

Add the egg mixture to the stock and reduce the heat to low.


Stir continuously for about 3 minutes, until the eggs have reached a consistency of being goopy but no longer liquid, about 80% cooked, scraping the sides of the pot to prevent sticking/burning (tip: use silicon spatula).

Cover with a domed lid and cook for an additional 1 minute — this will make the egg rise.


Turn off the heat and let it sit for another 1 minute.

Remove the lid.

Sprinkle the sesame seeds on top.

Serve immediately — the rise will quickly begin to deflate.

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