| 词条 | Gyeran-jjim |
| 释义 |
| name = Gyeran-jjim | image = Gyeranjjim.jpg | caption = Gyeran-jjim boiled in a ttukbaegi | alternate_name = Steamed eggs | country = Korea | region = | national_cuisine = | creator = | year = | mintime = 15 | maxtime = | type = Jjim | course = Banchan | served = | main_ingredient = Eggs | minor_ingredient = Saeu-jeot or myeongnan-jeot, scallions, toasted sesame seeds | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = Chawanmushi, Chinese steamed eggs | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|계란찜}} | hanja = {{lang|ko-Hant|鷄卵-}} | rr = gyeran-jjim | mr = kyeran-tchim | koreanipa = {{IPA-ko|kje.ɾan.t͈ɕim|}} }} Gyeran-jjim ({{Korean|hangul=계란찜|labels=no}}) or steamed eggs is a type of jjim, Korean steamed dish.[1][2] It is a custardy, casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted sesame seeds.[3][4][5] The ideal gyeran-jjim is light and fluffy. Preparation and typesThere are several ways to cook gyeran-jjim. It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl. Eggs are sieved, and whisked with water until the mixture are completely blended in a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place of water for a richer flavor. Optional ingredients include mushrooms, peas, onions, Korean zucchini, carrots, and other vegetables for their own twist on the dish. The dish is then seasoned with saeu-jeot (salted shrimp), myeongnan-jeot (salted pollock roe), or salt, and optionally ground black pepper. Before served, it is topped with chopped scallions or crown daisy greens, gochutgaru (chili flakes) or sil-gochu (shredded dry red chili), and toasted sesame seeds. See also
References1. ^{{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=30 July 2014|website=National Institute of Korean Language|language=ko|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=20 February 2017|layurl=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465}} 2. ^{{Cite book|url=https://books.google.co.kr/books?id=3dIbDQAAQBAJ&pg=PA440|title=The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings|last=Philpott|first=Don|publisher=Rowman & Littlefield|year=2017|isbn=9781442268036|location=Lanham, MD|pages=440}} 3. ^{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000712987|title=gyeran-jjim|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:계란찜|access-date=31 March 2017}} 4. ^{{Cite news|url=http://www.huffingtonpost.com/entry/heres-why-you-should-be-steaming-your-eggs_us_579f70d1e4b004301c519fb8|title=Here's Why You Should Be Steaming Your Eggs|last=Delany|first=Alex|date=1 August 2016|work=The Huffington Post|access-date=31 March 2017}} 5. ^{{Cite news|url=http://www.latimes.com/food/la-fo-what-were-into-20160109-story.html|title=What's looking good in the food world right now|last=Gold|first=Jonathan|date=8 January 2016|work=Los Angeles Times|access-date=31 March 2017}} External links{{Commons category}}
3 : Korean cuisine|Egg dishes|Steamed foods |
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