Instant Pot Gyeran Jjim (Korean Steamed Egg)

instant pot gyeran jjim korean steamed egg

I was SO happy when this came out PERFECT in the Instant Pot. When I do this in the microwave, it sometimes dries out (looks like a sponge cake at the edges) and tastes horrible. Dry, spongy egg is disgusting. But in the IP, it came out looking like yellow flan!! Jiggly, moist and briny!  If there’s nothing to eat, this with rice and kim (roasted seaweed) makes a quick and easy meal! Take out the salt and it makes great baby food.

In a ceramic/pyrex/glass/Corelle/heat safe bowl, whisk together:

  • 2 eggs
  • 1/2 cup of water or anchovy stock (myulchi gookmool) for more flavor
  • Generous pinch of salt, or salted shrimp (sewoo jut, the traditional way to make)

Whisk ingredients together in ceramic/pyrex/glass/Corelle/heat safe bowl and cover loosely with foil (just to keep excess water from going in).

Pour 2 cups of water into the Instant Pot and place the covered bowl of eggs on top of the trivet.

Set valve to “Sealing” and STEAM for 10 minutes.

Quick release, top with chopped green onions and serve. It’s also great cold!

**If you add more eggs, make sure to add more cooking time. When I doubled the recipe, I had to steam it for 15 minutes.

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instant pot gyeran jjim korean steamed egg
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Instant Pot Korean Steamed Egg

Cuisine Korean

Ingredients

  • 2 eggs
  • 1/2 cup of water or anchovy stock
  • Generous pinch of salt or salted shrimp

Instructions

  1. Cover a heat-safe (ceramic/pyrex/glass/corellbowl loosely with foil.
  2. Pour 2 cups of water into the IP and place the covered bowl of eggs on top of the trivet in the Instant Pot.
  3. Set valve to “Sealing” and STEAM for 10 minutes.
  4. Quick release, top with chopped green onions and serve. It's also great cold!

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