Korean recipes:
Egg side dishes
“Gye ran mal yee” (rolled omelette) and “gye ran jjim” (steamed egg) are very basic Korean egg side dishes. Gye ran mal yee is usually used as a side dish for school lunch boxes.
Rolled omelette
(Gye ran mal yee: 계란 말이)
Ingredients:
3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper, vegetable oil.
- Crack 3 large size eggs and put it into a bowl.
- Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper
- Heat up a non-stick frying pan over medium heat and spread a little vegetable oil.
- Pour about 1/3 of the egg mixture on the pan and spread it thinly by tilting the pan.
- When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
- Repeat this step of 4 and 5 until the egg mixture runs out.
*tip: To make nice yellow rolled omelette, lower the heat and cook it slowly - Make a long rectangle box shape by cooking 4 sides.
- When the omelette cools down, cut it into bite size and serve it with rice.
Steamed egg
(Gye ran jjim: 계란 찜)
Gye gran jjim (steamed egg side dish) is very easy to make if you use a microwave oven.
My grandmother made her gye ran jjim using her special method. She had a huge pot made of cast iron (“ga ma sot” in Korean) with which she made rice or soup. She made her gye ran jjim when she cooked rice at the same time. When her rice was almost done, she lowered the heat to let it simmer, then she put the bowl that contained egg mixture into the pot and closed the lid. Several minutes later, not only her rice but also her gye ran jjim was done. She took her gye ran jjim out from the pot. The steamy gye ran jjim always made my mouth watery and excited!
Ingredients:
3 eggs, ½ cup water, 3 ts of salted shrimp sauce (“sae woo jeot” in Korean) , 2 green onions
- In a microwavable bowl, put 3 cracked eggs, ½ cup water, 3 ts salted shrimp sauce, 2 chopped green onions and stir it with a fork
*Tip: If you don’t have sae woo jeot (salted shrimp sauce), you can use 3 ts of fish sauce. - Put it into the microwave oven and cook it for 5 minutes. Serve it with rice.
If no microwave oven is available, you can steam it. In a large pot, pour about 3-4 cups of water and place the bowl that contains the egg mixture in the center of the pot. Close the lid of the pot and cook it over low-medium heat for about 15 minutes.
Spicy steamed egg
(Mae woon gyeran jjim: 매운 계란찜)
This spicy steamed egg side dish is unusual because hot pepper flakes are used. I learned this recipe from my cousin living in a very southern part of Korea. Sometimes I make it this way and sometimes I make the mild one, which is more authentic gye ran jjim.
Ingredients:
3 eggs, 1/2 cup of water, 1.5 tbs soy sauce, 2 ts hot pepper flakes, ½ tbs toasted sesame seeds powder, 3 green onion or chopped asian chives (bu chu)
- In a microwavable bowl, add 3 cracked egges, ½ cup of water, 1.5 tbs soy sauce, 2 ts hot pepper flakes, 3 chopped green onions, and ½ tbs toasted sesame seeds powder and mix it well with a fork.
- Put it into a microwave oven and cook it for 5 minutes.
- Dribble some sesame oil on top before serving.
Hi Maangchi,
July 18th, 2008 at 11:02 pmAll three look yummy. I love eggs. I’ll have to give them a try.
Thanks for the fun video. I hope you are enjoying your new home in New York.
Vickie
I love how easy the last 2 recipes are it’s just mixing ingredients and microwaving.
Thanks Maangchi, I’ll make these for breakfast as soon as I get some green onions. (I haven’t cooked anything from Asian Cuisine in awhile I have all the bottled ingredients and fermented and preserved stuff but no fresh ingredients like ginger, scallion, and chives)
July 19th, 2008 at 1:39 amVickie and nathan,
July 19th, 2008 at 8:07 amThank you, yest it’s very easy recipe.
Hi Maangchi!
It’s great to see you back in video! :] The egg dishes look very easy and quick to make. I’ll try these next time I’m cramming for an exam, or for the vegetarian I feed often. ;D
By the way, you have a very nice kitchen in your new apartment! All nice and shiny stainless steel. It makes you look like you’re in a professional kitchen, haha. And the lighting overhead is also very good for the videos! :D I can’t wait for more of your recipes!
July 19th, 2008 at 5:32 pmI've been looking for a video on how to make gye ran mal yee for a long time.Thank you soooo much for finally putting one up! :) What if I don't like to eat onions? >__>;;
July 19th, 2008 at 5:41 pmmandy,
July 19th, 2008 at 7:21 pmIf you don’t like onion, why don’t you use chopped green onion?
Thank you, Tiffany,
July 19th, 2008 at 7:23 pmhaha do I look like a professional chef in my new kitchen?
Are there anything else that I could use? Green onions…Are those the same as scallions? I don't like them either. (I sound so picky. >__<;;!)
July 19th, 2008 at 7:42 pmmandy,
July 19th, 2008 at 9:12 pmhaha, to make korean style of gye ran mal yee, onion is very essential ingredient for me. However, you can make your own style of gye ran mal yee without using onion. I sometimes use cheddar cheese.
Oh…I see. Maybe I’ll try it with onion one day :) When I have time I’ll make it and show you :P
July 19th, 2008 at 10:49 pmmandy,
July 20th, 2008 at 7:21 amI’m looking forward to seeing your photo of egg side dish later. No need to put onion if you don’t like it though. : )
I tried it just now :) It turned out pretty okay. But it didn’t look as pretty as yours. I had a lot of trouble rolling it and sliding it to the edge.
Here are the pictures :)
July 20th, 2008 at 4:11 pmhttp://i33.tinypic.com/jjbmo9.jpg
http://i36.tinypic.com/zldyly.jpg
Totally agree with Tiffany that yr new kitchen looks super cool & yes, u look like a TV chef!
July 20th, 2008 at 7:52 pmHi Maangchi,
On the video of gye ran mal yee, it doesn’t show you adding the 1/2 cup of water but on the written recipe, it is listed. I’m wondering which way is right… Should I add 1/2 cup of water or not when I’m making gye ran mal yee? Thanks!
July 20th, 2008 at 8:34 pmgabieolie,
July 20th, 2008 at 9:55 pmoh, thank you for pointing it out. I made a mistake by writing wrong one. For gye ran mal yee, you don’t need to add water. After cracking 3 eggs, just add salt, chopped onion, a little bit of ground pepper, and a pinch of sugar and make the omelette. Sorry I will correct the recipe.
Hi, Maangchi!!
I must say that your site is really really great=))I just made 계란 말이 and I love it!! Thank you that you post recipes of such a great Korean food^^
Greetings from Lithuania^^
July 22nd, 2008 at 1:02 amGrEtA~
July 22nd, 2008 at 8:22 amThank you very much!
Thanks for the recipe. You have inspired me - the Gye ran mal yee will be for dinner tonight.
July 22nd, 2008 at 7:09 pmI’ve tried making the rolled omelette before, and it’s definitely much harder than it sounds! Thanks for the video demonstration - I’ve read the instructions before and have seen step-by-step pictures, but it’s not really clear exactly how unless it’s shown in a video. :)
What did you do with the rest of the egg dishes? As you said, that’s a lot of eggs…
July 26th, 2008 at 3:01 pmmoguo,
July 26th, 2008 at 5:19 pmI ate it for almost 1 week. : ) Eventually I had to throw some left over away.
Hi Maangchi,
What is the traditional way to cook the two microwave egg bowls? I guess… steaming?
Does Mae Woo mean Hot/Spicy?
Recently, I bought an Mae Woon Go Chu Jang by Haechandel… (I was in a hurry)I did not notice the two extra characters “mae woon”.
Regreting now…
I watched the korean tv commerical of this, even the girl in the ad “blows fire” after adding this to her rice… (If it’s hot to korean, how can I handle this?)
Actually, sometime ago I bought it once (by the brand Haechandel), it took me more than a year to finish it. The dokbokki I made with this was a “volcano”.
July 28th, 2008 at 8:33 pmAgasuka,
hello!! As I mentioned in the recipe, of course steaming is the more traditional way.
Not all koreans can eat hot and spicy food. Some koreans can’t handle hot and spicy food. : )
Take care, Aga!
July 28th, 2008 at 8:52 pmI made your “Spicy steamed egg
(Mae woon gyeran jjim: 매운 계란찜)”
It was really good, I had it for breakfast with some rice and I didn’t havbe Kimchee so I ate it with a really spicy “Pickled Cabbage Salad” I make.
Thanks Maangchi.
July 30th, 2008 at 12:38 pmNathan,
July 30th, 2008 at 5:03 pmI’m sure your spicy steamed egg side dish (mae woon gye ran jjim) was tasty! You are a good cook! : )
Hi Maangchi,
July 30th, 2008 at 10:02 pmI made gye ran mal yee and it turned out great!!! Over the years, I had tried to make this recipe but had failed miserably… I didn’t know what I was doing wrong. I’m so glad this time I made a good one (well, not as good as yours, it was a little brown), but I’m happy :D Thank you again!
gabieolie,
July 30th, 2008 at 10:49 pmThank you for letting me know your successful gye ran mal yee making.
hi maangchi, i made gye ran jjim and my husband loves it! an easy and quick-to-make nutritious dish :)
August 4th, 2008 at 8:53 ammeileng,
August 4th, 2008 at 9:15 amThank you for updating your successful korean cooking. You must be busy cooking korean dishes lately. : )
haha, yes i am!:) my husband and friends appreciate the new dishes i made. your recipes are wonderful and easy to follow, and more importantly delicious!
August 4th, 2008 at 9:45 amHi Maangchi, I have a question about the salted shrimp. In the Egg side dish you only use the shrimp juice. What recipes do you use the shrimp for and can this product be used as a shrimp paste base for frying? Great blog!
August 6th, 2008 at 4:47 pmSteve Davis,
I use shrimp sauce(sae woo jeot) in my zucchini dish instead of using salt, and when I make kimchi, I sometimes use it along with usual fish sauce. And also I sometimes make dipping sauce for boiled pork.
I will post more recipes using sae woo jeot on my blog sometime in the future.
Thank you!
August 6th, 2008 at 5:24 pmhi i have tried making the first dish n it really taste good..thxx
August 11th, 2008 at 12:47 pmkiki,
August 11th, 2008 at 7:00 pmWonderful! Next time try out the 2nd and the third one, too. : )
I wish I saw this video before I cooked and burned my steamed eggs. I heated them too long in the microwave and burned them at the bottom. I will try to cook this tommorrow for my breakfast. BTW thanks for posting my kimchi to your blog! It is delicious! I have lots of kimchi paste left over, any idea how I can use it for another dish?
August 15th, 2008 at 1:38 amJennifer
August 15th, 2008 at 8:27 amleft over kimchi paste could be used for soup, but I usually keep it in the freezer for next kimchi.
Wow…i would like to try on this side dishes…its looks good and i do loves egg :)
August 20th, 2008 at 8:13 amNoir,
August 20th, 2008 at 11:40 amThis is one of the easiest recipes. Go for it. : )
Im really glad to finally find a site where i could learn cooking korean food. My friend and I enjoy eating your food at restaurants in our area and would really like to try doing it at home. im really excited and hope to meet you soon as well
Thanks,
August 25th, 2008 at 8:43 pmDee
Hello Maangchi, I love this site. I have tried a couple of recipes and I love the cod fish Jeon the most . It is so good and even my husband, who is not a seafood fan loves it too! Anyway, you mentioned how your grandmother used to cook the eggs with the rice in a special pot. My mom does it too, except she uses a rice cooker. The cooking method is similar, place the egg mixture in the rice cooker when the rice is almost done. Once the rice is done, let it sit for a while and let the steam in the rice cooker does the work. I guess all mothers around the world find ways and tricks to shorten cooking time. Thank you for sharing! I miss my mom’s cooking!
August 30th, 2008 at 12:53 pmClaudia,
August 30th, 2008 at 1:07 pmGood tutorial for those who may be interested in making “steamed egg side dish” (gye ran jjim: 계란찜) with their rice cooker. Thank you very much for your good explanation.
I was wondering if it was possible too make the steamed egg dish with just salt as opposed to shrimp salt or fish sauced as im not a big fan of the fish flavor on the eggs?
September 6th, 2008 at 2:14 pmkhy,
September 6th, 2008 at 3:29 pmyes, you can use salt instead of fish sauce.
Thank You Maangchi,
I used to live in Chicago where I learned to love Korean food. My favorite is Kimchi Chigae. I used to eat it once a week for lunch. Now I have to make it for myself. Your recipes are so helpful and you explain everything so well.
Today I made kimchi chigae for lunch but didn’t have dried anchovy.
September 8th, 2008 at 4:46 pmI substituted some fish sauce (I think it’s Thia style) and some Italian anchovy paste. It was good.
I love your comments about not using grinder :D I totally agree. I feel the same way about washing grinder. I’ll follow your advice, hand pinching is good enough.
September 8th, 2008 at 10:49 pmSylvia,
Did you check my recipe? I use pork belly or a can of tuna in kimchi jjigae (stew). Unless you are a vegetarian, next time you make your kimchi stew, use either pork or tuna instead of dried anchovies. It’ll be more tasty.
Anonymous,
September 9th, 2008 at 5:47 amThank you very much! : )
oops silly me, I mixed up the soon du bu and the kim chi jjigae recipes. I did part of both recipes.
September 9th, 2008 at 1:44 pmSylvia,
September 9th, 2008 at 5:30 pmno problem. Nobody says you are silly. If someone else says that, I will give him or her hard time. : )
Yes, vegetable stock will be ok for soondubu, but when it comes to the taste, I can’t guarantee.
Hi! Thank you so much.
I was just wondering can you also teach us how to make seaweed soup? The one i’ve been seeing in korean dramas when there’s someone birthday? or in resturants.
September 17th, 2008 at 4:21 amJennifer,
September 17th, 2008 at 7:43 amI’ve already posted the recipe with video. Check out this http://www.maangchi.com/recipes/miyuk-guk
I just cooked microwaved egg for breakfast today. I never realized cooking egg is so fast and easy. Thanks for the many ideas you’ve shared not only to me but to the many people who’ve watched your videos.
Keep reaching-out, Maangchi!!
September 24th, 2008 at 6:56 amIsabel,
September 24th, 2008 at 7:06 pmThank you,Isabel!
I’ve made the egg roll a while ago for my lunch,, but it doesn’t look rectangular it’s more like a cylinder,, but it taste good…
Thank you 망지 어니!! (Did I get the spelling correct??) I’m still studying some Korean stuffs…
September 30th, 2008 at 1:47 amI tried the egg roll dish yesterday and with the onion, i added green onion and it was great. had difficulty rolling the egg. probably it’s because i used a cast iron pan instead of non-stick. this is the third dish i’ve tried. I’m going to try the microwave dish next time. thanks Maangchi
October 2nd, 2008 at 2:12 amhello! You have the most amazing site! I’m so glad I found this! :D keep up the good work! I love your videos!
October 2nd, 2008 at 3:56 amPortugalbear,
yeah, next time use a non-stick pan, then you will make beautiful gyeranmalyee. Thank you for your update!
Anonymous,
October 2nd, 2008 at 7:12 amThank you very much! You, too, keep being interested in my recipes! : )
Hey maangchi.
do we have to put onion?
October 6th, 2008 at 6:21 pmYes, that’s my recipe.
October 6th, 2008 at 6:56 pmHi maangchi, i’ve been making banchan with your recipes recently, haha!:) I made gye ran mal yee but the shape is not nice like yours-more oblong than rectangular shaped. i also managed to take pics of Gamja Jorim, Myulchi Bokkeum and Sigeumchi Namul which i cooked: http://www.meilengloh.com/?p=312. i toasted kim for a banchan dish but there’s not much flavour to it. Would you have any kim banchan recipe? thanks in advance!
October 7th, 2008 at 11:25 ammeileng,
October 7th, 2008 at 4:29 pmoh my god! You made a bunch of Korean dishes! Excellent!
I sometimes make good side dish by mixing toasted kim (seaplant)with seasoning : soy sauce, sugar, garlic, green onions, sesame seeds and sesame oil.
haha, i’m in love with Korean food these days! :) how do i mix the kim with the seasoning-by dipping or etc? do i need to do anything after mixing it? i can’t thank you enough for sharing all the wonderful recipes, Kamsahamnida!
October 7th, 2008 at 9:27 pmmeileng,
October 7th, 2008 at 11:20 pmyou can use spoon or your hand to mix it in a big bowl.
That’s very easy, so I’m sure you will be able to make it.
thanks maangchi! will try to make a delicious Kim banchan with your help! :)
October 9th, 2008 at 7:26 amOMG. i will try that! it looks easy:-)
October 11th, 2008 at 9:58 pmTHANK YOU SO MUCH FOR THIS WONDERFUL RECIPESSS;-)
i’m smitten in any korean things:-)
its also my first time cooking korean food…..
October 11th, 2008 at 10:04 pmi hope i dont fail
Charmaine,
October 12th, 2008 at 8:25 amIf you follow this recipe tightly, you won’t fail.
It’s very easy recipe.
i did it…. but the shape isn’t right haha.
October 12th, 2008 at 9:46 ami forgot to look at the part that u have to make it square ish. but its okayyy.. i will do it again for my lunch box tomorrow!:-)
thank you maangchi.
i started watching you on you tube and i just love you!!!
November 5th, 2008 at 2:14 pmquick question for you maangchi.
November 5th, 2008 at 6:54 pmi’ve had the steamed egg at restaurants, and it comes out like siken tofu. mine never does that. how do you get it so that it’s a smooth texture.
If you want to make your steamed egg softer, put more water.
November 5th, 2008 at 10:50 pmHi!
I followed the recipe for the steamed egg, but after taking it out of the microwave, it seemed that the egg did not rise much, and the texture is too thick.
If I add perhaps 1 cup of water, will the texture be lighter, like you suggested for Amy? How can I make the egg rise further?
November 26th, 2008 at 2:54 amJason,
November 26th, 2008 at 7:37 amThis is my recipe and I have no problem with the taste. You can always adjust the amount of ingredient according to your taste. If you want, add more water then.
Uh, I luv Korean food, all of them, from bibimbap, dukbokkie, jajyangmun, delicious ~u~
December 11th, 2008 at 10:09 am