“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,
All 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)
Vickie and nathan,
Thank 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!
I'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? >__>;;
mandy,
If you don’t like onion, why don’t you use chopped green onion?
Thank you, Tiffany,
haha 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. >__<;;!)
mandy,
haha, 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
mandy,
I’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 :)
http://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!
Hi 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!
gabieolie,
oh, 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^^
GrEtA~
Thank you very much!
Thanks for the recipe. You have inspired me - the Gye ran mal yee will be for dinner tonight.
I’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…
moguo,
I 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”.
Agasuka,
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!
I 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.
Nathan,
I’m sure your spicy steamed egg side dish (mae woon gye ran jjim) was tasty! You are a good cook! : )
Hi Maangchi,
I 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,
Thank 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 :)
meileng,
Thank 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!
Hi 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!
Steve 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!
hi i have tried making the first dish n it really taste good..thxx
kiki,
Wonderful! 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?
Jennifer
left 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 :)
Noir,
This 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,
Dee
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!
Claudia,
Good 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?
khy,
yes, 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.
I 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.
Sylvia,
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,
Thank 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.
Sylvia,
no 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.
Jennifer,
I’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!!
Isabel,
Thank 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…
I 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
hello! You have the most amazing site! I’m so glad I found this! :D keep up the good work! I love your videos!
Portugalbear,
yeah, next time use a non-stick pan, then you will make beautiful gyeranmalyee. Thank you for your update!
Anonymous,
Thank you very much! You, too, keep being interested in my recipes! : )
Hey maangchi.
do we have to put onion?
Yes, that’s my recipe.
Hi 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!
meileng,
oh 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!
meileng,
you 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! :)
OMG. i will try that! it looks easy:-)
THANK YOU SO MUCH FOR THIS WONDERFUL RECIPESSS;-)
i’m smitten in any korean things:-)
its also my first time cooking korean food…..
i hope i dont fail
Charmaine,
If you follow this recipe tightly, you won’t fail.
It’s very easy recipe.
i did it…. but the shape isn’t right haha.
i 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!!!
quick question for you maangchi.
i’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.
Hi!
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?
Jason,
This 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~
Wow, this website is great! Thanks for sharing your recipes with us. I’ll be coming back regularly to learn Korean cooking.
I love how fun it is to make the first egg dish I have made it many times for my family I am also making afew other dishes such as the spicy fish soup with my mom tonight. I am a young cook and have learned much from your recipes
hey Maangchi ^^
yesterday i was watching one of korean variety show called Family outing & in that show, they cooked a egg soup dish that looks very delicious. i tried to find it here, but there’s no recipe of it. i hope you can featured the recipe one day (:
oh, one of the steps that i remember on how they cook it is that they boil the water first, & then pour in the mixed egg. i like the texture & it sure looks so delicious ! thanks (:
hanaa,
check out my bibimbap recipe where I posted egg soup recipe. http://www.maangchi.com/recipes/bibimbap
I loved this video & I’m gonna try first two dishes very soon. Thanks :)
i tried the 1st one since it’s my fave side dish after kimchi. really easy to make! it tastes really different though from what my friend’s uncle cooked. but i guess it’s just because he’s s great cook…
thnks Maangchi !
That is the exact recipe that im looking for(:
you’re a great help ^^ thanks Maangchi (:
I JUST LOVE YOUR cooking show!
Surya,
How did your egg side dishes turn out?
Krizza, hanaa, and vian,
Thank you. It’s a very easy recipe! : )
can i make the gye ran geem without the fish/shrimp sauce? what do i put instead?
mins,
You can replace fish sauce with soy sauce or salt.
I sometimes make spicy gyeranjjim, the second recipe on the page using soy sauce. About 1. 5 tbs soy sauce is needed for the recipe.
hi maangchi,i love your website.i was married to a korean lady for 25 years & i loved her cooking.she made gye gran jjim just like your grandmother.she is in korea now but we are trying to get remarried.her name is yon hui.your recipes & videos haav helped me enjoy the food ive missed so much.going to the korean market tomorrow.thank you.kom som ni da.anyong ka sayo.
Maangchi,
Just want to say that I’m your big fan on your vedeo. Also, you always have a sense of humor on your cooking…. I really enjoy watching!!! Hope there will be more intersting dish.
Jerry,
wow! 25 years is long time! I hope you have happy family with yon hui! Thank you! Surprise her with good Korean food that you learn.
May,
Thank you very much!
Hi Maangchi…
Cooking is also one of my passion especially Korean cooking. I really love your website and thanks to your great work and effort I have made many amazing dishes.
Thank you.
great 매운 계란찜 recipe!
i made it for breakfast it was really good! :]
Jee wha,
Thank you very much!
Josh,
yayee, it’s a very easy recipe, right? Thank you for your update!
I’m going to make the steamed egg right now :)! Does it make a difference if you microwave it or steam it? Or does it taste the same either way?
Hi Maangchi,
I got married to a Korean man who doesn’t like eating out, and only eats Korean food. I tried cooking Korean food by looking at cook books, but it never turned out right because I usually learn by watching people cook. I was starting to get really depressed everyday around the time I started preparing my husband’s dinner, but I recently found your site and it’s changed my life. I love your site, I love your food, and I LOVE YOU! You’re my hero!
Depressed until I found this site,
hehe, interesting and long name!
oh, I’m so happy to hear that you like my recipes! Thank you,
Hi- I’m looking for the recipe for the quail eggs in the light brown sauce. I love eating them for breakfast and would like to make them at home.
thanks!
Hi! I just discovered your website yesterday and I already made 2 dishes. I just made the steamed egg and it was delicious! It tasted just like my mom used to make. Thx!
wow, fast! So do I! When I find an interesting recipe, I try it out in a few days! : ) You have already made 2 dishes! Steamed egg dish (gyeranjjim) is very easy to make, right?
http://www.maangchi.com/recipes/egg-side-dishes
Send me some photos of your food, then I will post them on my website! Your photos will encourage ppl to cook!
annyeong!
its josh again!
since i ran out of hot pepper flakes will it be ok if i use gochujjang?
thx maangchi! :]
Hi, Josh! You could use it, but be sure gochujang (hot pepper paste) has its own strong flavor.
oh ok thanks maangchi! ^_^
anyonghaseyo…this is allsome, when u see the presentation, u wouldn’t know its just an egg…i will make this tomorrow…it might help my nephews and nieces get more appetite to eat becoz of the view…hehehe…maangchi kamsahamnida…
you must be a real good aunt for your nephews and nieces! : )
I hope they love your egg side dish,
Hi Maangchi,
I can’t wait to make the Gye ran jjim. My adopted korean family in korea used to make this for me all the time when I was stationed there. There’s a lot more recipie’s that I’ll be making too. Komapsumnida…sugwa sayo!
very good! Try the both ways: spicy and non-spicy.
I enjoy and love watching your videos classes. I learn a lot from your videos. You are so thorough in demonstrating and explaining each step of all your recipes. And not to mention it is great that you take the time to respond to everyone’s comments. Thank you for posting a good website of cooking classes.
Thank you very much!
Maangchi!!
I saw I had all the ingredients to make the rolled egg, so I did!! But I haven’t given up on making a tasty dukguk yet though! >=] Thanks for your advice! Here’s a picture of it, I’m happy with the results!!
http://s717.photobucket.com/albums/ww177/Korinesefood/?action=view¤t=IMG_1348.jpg
Wow, it looks really beautiful and delicious! I’m happy with the results, too! : ) I was going to leave a comment under the photo, but it seems like I have to sign up for photobucket. Email me the photo at maangchi@gmail.com, then I will post it on my website. Well made!
Hi Maangchi.
Do you recommend this side dish to be eaten warm or is it still edible after it is refrigerated?
Thanks!
Yes, you can refrigerate the both, but steamed egg side dish is tasty when it’s warm, and gyeranmalyee can be refrigerated.
Looks yummy! I would definitely try this recipe out.
I recently when to a Korean restaurant and one of the side dish that came out was little pancake-like pieces with what seems to have eggs & vegetables in it and you roll in into the lettuce with bean paste(?) It was very good but I could not find the recipe online as I do not know what it is called. Can you help?
Thank you very much for this wonderful website! =]
hmm, I don’t know what it is. Give me more description about the food, or leave your question on the forum http://www.maangchi.com/talk/forum/general-discussion
Oh, I think I found the name “Haemul Pajun”.
Is the recipe for that like the Vegetable Pancake? I remember eating it and it had more egg than flour.
haemul pajeon! It’s made with green onions and seafood. Can you make it by modifying my vegetable pancake recipe? Anyway, I should post haemulpajeon recipe someday.
haemul(해물): seafood
pajeon (파전): green onion pancake