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Soft Korean gyeran jjim made with milk in a white bowl, topped with green onion

Easy Microwave Gyeran Jjim With Milk

Gyeran jjim is a soft Korean side dish of steamed eggs. This easy version uses milk instead of water and cooks in the microwave in about 5 minutes, for extra soft, smooth eggs.
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Prep Time 2 minutes
Cook Time 3 minutes
Resting Time 1 minute
Total Time 6 minutes
Servings: 2
Course: Side Dish
Cuisine: Korean
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Essential
  • 2 large eggs
  • 1/2 cup milk 120 ml; whole milk is smoothest. Or half milk, half water
  • 1 pinch fine salt about ⅛ teaspoon
  • 1 green onion finely chopped
Optional
  • 1/2 tsp toasted sesame oil to finish
  • 1/2 tsp toasted sesame seeds to finish
  • 1 pinch gochugaru for a little heat

Equipment

  • 1 Microwave-safe glass or ceramic bowl, at least 2 cups (500 ml)
  • 1 Microwave-safe plate or vented lid
  • 1 Fork or chopsticks
  • 1 Fine strainer (optional)

Method
 

  1. Crack the eggs into the bowl. Beat them until no streaks of white remain. Beat gently, so you don't make a lot of foam.
  2. Add the milk and salt, and stir until the mixture is an even pale yellow. For an extra-smooth texture, pour it through a fine strainer. Stir in most of the green onion.
  3. Cover the bowl loosely with a microwave-safe plate or a vented lid.
  4. Microwave on high for 1 minute. The edges will start to set. Stir gently, pulling the set edges toward the center.
  5. Cover again and microwave in 20 to 30 second bursts, until the eggs have puffed and the center is set with no liquid on top. In a 1,000-watt microwave, this takes about 2 to 3 minutes in total. Lower-wattage microwaves take longer.
  6. Let it rest, covered, for 1 minute. Lift the cover away from your face. Top with the rest of the green onion, sesame oil, and sesame seeds.

Notes

  • Ratio: about ¼ cup (60 ml) milk per large egg. More liquid makes it softer, less makes it firmer.
  • Lighter or more traditional: use half milk and half water, or all water or low-sodium broth.
  • Spice level: 0 as written. For 1 (mild), sprinkle a pinch of gochugaru on top. For 2 (medium), stir in 1 to 2 teaspoons gochugaru or a chopped hot green chili.
  • No dairy: use water or broth instead of milk.
  • Bowl size: milk can bubble up fast. Use a bowl at least 2 cups (500 ml) and short bursts.
  • Storage: best fresh. Refrigerate within 2 hours and eat within 3 to 4 days. Reheat covered until steaming hot.
  • Food safety: cook until the center is set, with no runny egg (160°F / 71°C). The bowl gets hot, so use oven mitts.