SEVENTEEN Woozi's Gyeran Jjim (계란찜)
Why this food?
Gyeran jjim is Korean comfort food at its purest: silky steamed egg custard that's barely more than eggs, water, and seasoning. It's the side dish Korean home cooks make when they want something nurturing and real, and it's what SEVENTEEN's Woozi reaches for when he needs to feel grounded. For K-pop fans learning to cook Korean, this teaches you a fundamental technique that appears in countless Korean dishes.
🇰🇷 K-Culture Tip
Gyeran jjim dates back centuries in Korean home cooking — it's considered 'banchan' (side dish) perfection because it requires mastering the balance of steam and heat rather than fancy ingredients. In Korea, a perfectly made gyeran jjim (with that signature custard-like texture) is a marker of cooking skill. It's often served at Korean tables as a humble protein source and appears in nearly every Korean family's weekly meal rotation.
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Substitute Ingredients
All available at Walmart
| Original | Substitute |
|---|---|
Large eggs 계란 | Great Value Large Grade A Eggs Great Value (Walmart) Use the freshest eggs available; older eggs are actually better for steaming as they separate slightly from the shell Shop at Walmart |
Water 물 | Purified water or tap water Great Value Purified Water (optional) Room temperature or slightly warm water works best; cold water can shock the eggs and create bubbles Shop at Walmart |
Salt 소금 | Great Value Sea Salt or Kosher Salt Great Value Sea salt preferred in Korea; kosher salt works too — avoid iodized table salt for best flavor Shop at Walmart |
🛒 Can't find it at Walmart? Try a Korean grocery store
Your Shopping List
Walmart edition
- 3 large eggs Great Value Large Grade A Eggs
- 1/2 cup water Purified water or tap water
- 1/2 teaspoon salt (plus pinch white pepper optional) Great Value Sea Salt or Kosher Salt
Instructions
- 1
Step 1: Crack 3 large eggs into a mixing bowl and whisk together with a fork until completely blended. Add 1/2 cup water, 1/2 teaspoon salt, and a pinch of white pepper, then whisk again until smooth with no egg white streaks visible.
- 2
Step 2: Pour the egg mixture through a fine mesh strainer into a heatproof bowl or ceramic dish (this removes air bubbles for a silky texture). Let it sit for 2 minutes to allow bubbles to settle — this is the secret to Woozi's silky result.
- 3
Step 3: Bring water to a boil in a pot or steamer with at least 1-2 inches of space. Carefully place the bowl into the steamer, cover with foil or a lid, and steam over medium heat for 12-14 minutes.
- 4
Step 4: Check for doneness at 12 minutes: the egg should be set but still slightly jiggly in the very center (it will continue cooking from residual heat). If it's still too liquid, steam for 1-2 more minutes.
- 5
Step 5: Remove carefully with tongs or oven mitts. Drizzle with a few drops of sesame oil and a pinch of fresh green onion if desired. Serve warm as a side dish alongside rice and other banchan. Eat with a spoon straight from the bowl, Korean-style.
