🇰🇷 Korean

Octopus Gyeran Jjim

Name: Octopus Gyeran Jjim
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 3 cloves, sliced Ginger; 6 Eggs; 3, shredded Spring Onions; 2 tbsp Soy Sauce; 1 tbsp Sesame Oil; 400 g Octopus; 200 ml Kombu Dashi

🇰🇷 Korean

Fluffy steamed egg soufflé studded with octopus — gyeran jjim, cast-iron bubbly. 22 minutes of mostly hands-off cooking.

Prep 15 min Cook 7 min Serves 3 Easy

Ingredients

Ginger3 cloves, sliced
Eggs6
Spring Onions3, shredded
Soy Sauce2 tbsp
Sesame Oil1 tbsp
Octopus400 g
Kombu Dashi200 ml

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Set up a steamer over simmering water and line the tray with the ginger slices.
2
Lay the octopus in a single layer, scatter over the garlic, and season lightly.
3
Steam until just cooked through — translucent and silky rather than dry.
4
Transfer to a warm plate, pour over the soy sauce, and top with spring onions.
5
Heat the Sesame Oil until it just smokes and pour it sizzling over everything at the table.

Chef's tip

For deeper flavour, toast the gochugaru in the oil before adding anything wet.

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Watch how it's made

Video: Silkiest Korean Steamed Eggs Recipe [계란찜/Gyeran-jjim] · on YouTube