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Kimchi Gyeran Jjim
🇰🇷 Korean

Kimchi Gyeran Jjim

🇰🇷 Korean

Fluffy steamed egg soufflé studded with kimchi — gyeran jjim, cast-iron bubbly. About 25 minutes from fridge to table.

Prep 15 min Cook 10 min Serves 3 Easy

Ingredients

  • Ginger3 cloves, sliced
  • Eggs6
  • Spring Onions3, shredded
  • Soy Sauce2 tbsp
  • Sesame Oil1 tbsp
  • Kombu Dashi200 ml
  • Kimchi400 g, chopped

Optional extras

  • Perilla Leaveshandful, to finish

Instructions

  1. 1

    Set up a steamer over simmering water and line the tray with the ginger slices.

  2. 2

    Lay the kimchi in a single layer, scatter over the garlic, and season lightly.

  3. 3

    Steam until just cooked through — translucent and silky rather than dry.

  4. 4

    Transfer to a warm plate, pour over the soy sauce, and top with spring onions.

  5. 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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