Side Dishes

Steamed Egg with Leftover Rice & Kimchi

Name: Steamed Egg with Leftover Rice & Kimchi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Egg; 30 g Cooked rice; 20 g Gimjang kimchi; 5 g Carrot; 5 g Onion; 5 g Green onion; 2 g Salted shrimp liquid; 100 g Water

찬밥김치달걀찜

A soft, savory steamed egg custard mixed with chopped kimchi, leftover rice and vegetables, seasoned with a little salted shrimp liquid. Straining the eggs makes it silky; stir occasionally if adding lots of rice so it doesn't sink. Leftover shiitake or bell pepper work well too.

🇰🇷 A twist on Gyeran-jjim — see the classic korean steamed eggs recipe →

10mPrep

15mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

📝 Step-by-Step Instructions

Shake the filling off the kimchi.

Steamed Egg with Leftover Rice & Kimchi — step 1

Chop the kimchi and squeeze out the liquid.

Steamed Egg with Leftover Rice & Kimchi — step 2

Finely chop the carrot, onion and green onion.

Steamed Egg with Leftover Rice & Kimchi — step 3

Strain the egg whites and yolks through a sieve.

Steamed Egg with Leftover Rice & Kimchi — step 4

Whisk the eggs with ½ cup of water, mix in the kimchi, vegetables and rice, and season with the salted shrimp liquid.

Steamed Egg with Leftover Rice & Kimchi — step 5

Steam in a steamer until set.

Steamed Egg with Leftover Rice & Kimchi — step 6

📊 Nutrition Facts (per serving)

134.2Calories (kcal)

12.2 gCarbs

7.9 gProtein

5.7 gFat

465.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.