My Korean Kitchen · by Sue | My Korean Kitchen★ 4.7 (7)
Korean Steamed Egg (Gyeran Jjim)
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 27%
CARBS 6G12% OF CAL
2G FIBER1G SUGAR4G OTHER
FAT 15G62% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky steamed eggs with umami broth made from sea kelp and anchovy, finished with sesame oil and green onion. A light, savory Korean side dish or light meal.
sidekoreanegg disheggs⚡ microwavedairy freegluten free
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Nutrition & ingredients
Ingredients
serves 3- 6 large eggs
- 20 g dried sea kelp ((0.7 ounces), (kombu))
- 1 1/2 cup water
- 1 tsp anchovy sauce
- 10 g green onion ((0.35 ounces), finely chopped)
- 20 g carrot ((0.7 ounces), finely chopped)
- sesame oil
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 27%
CARBS 6G12% OF CAL
2G FIBER1G SUGAR4G OTHER
FAT 15G62% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 296mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.