Korean · side
Gyeran Jjim (계란찜)
Gyeran Jjim (계란찜) reads umami 7.3, salinity 6.5 and funk & ferment 5.5 on Palate's 0–10 flavor X-ray — a Korean side, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 9.0 / 10
- Sweet & Fruity — 0.8 / 10
- Sour & Bright — 1.2 / 10
- Bitter & Earthy — 0.6 / 10
- Rich & Fat — 5.7 / 10
- Aromatic & Spice — 2.8 / 10
The measured notes (of 18)
Umami 7.3 · Salinity 6.5 · Funk & Ferment 5.5 · Marine & Briny 5.1 · Richness 4.6 · Nutty 3.5 · Herbaceous 2.6 · Allium 2.1 · Citrus 1.0 · Sweetness 0.8 · Earthy 0.6 · Sourness 0.5
What's in it (6)
- 4 eggs
- 1 cup anchovy broth
- salt to taste
- 1 tsp sesame oil
- 2 scallions, sliced
- 1 tbsp salted shrimp
Time & effort: about 15 min (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 127.2 kcal, 14.2 g protein, 7.3 g fat, 1.2 g carbs
Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Beat eggs thoroughly with broth at a 1:1.5 ratio and strain to remove bubbles.
- Pour into a stone pot or ceramic bowl and cook over medium heat, covered, stirring gently in the early stages.
- When the custard is mostly set and still slightly jiggly, remove from heat and garnish with scallions and sesame oil.
Dishes with a similar flavor shape
- Cha Ca La Vong (Turmeric Dill Fish) — Vietnamese
- Miyeok Guk (Seaweed Soup) — Korean
- Ramen (ラーメン) — Japanese
- Khao Tom (Thai Rice Soup) — Thai
- Thai Cashew Chicken Stir-Fry — Thai
Keep reading: what umami, salinity, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.