Snack · 15 min · korean

Gyeran Jjim

Eggs does the heavy lifting here, with anchovy broth rounding it out. A Korean snack that takes 15 minutes, start to finish. At 190 calories and 13g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 Eggs
• 1 cup Anchovy broth
• 2 Scallions
• 1 tsp Sesame oil
• 1/2 tsp Gochugaru
• 1/2 tsp Salt

Steps

1. Whisk the eggs with the anchovy broth and a pinch of salt until completely smooth, then strain through a fine sieve — straining is the difference between silky and scrambled.
2. Pour into a small clay pot or saucepan and set over medium heat; stir slowly with a spoon for 2 minutes as the edges begin to set.
3. Reduce to low, cover, and steam 5-6 minutes until the top is just set with a slight jiggle in the center — carryover heat finishes it.
4. Test doneness with the back of a spoon: it should leave a brief dimple that slowly fills back in. If it is still liquid, cover and give it 2 more minutes.
5. Drizzle with sesame oil, scatter scallions and a pinch of gochugaru over the top, and serve immediately in the pot; gyeran jjim deflates as it sits, so eat it proud and fast.

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