You’ve got rice cooking and five minutes to pull off a warm, cozy side. This is it. Microwave gyeran-jjim is the silky, spoonable egg custard you get at Korean BBQ—made at home with one bowl, plain water, and two quick microwave rounds. No steamer. No kettle. No babysitting. Crack, whisk, press Start, and you’re eating before the rice cooker beeps.

The texture is soft and jiggly, the flavor clean and savory with a whisper of umami from minced salted shrimp. It slides next to spicy stews, rounds out a simple rice-and-kimchi meal, and doubles as a protein-packed breakfast when the fridge is bare. Cheap, fast, renter-proof weeknight magic.

At a Glance

• Microwave time: under 5 minutes

• Total time: ~7–9 minutes (including prep)

• Serves: 2–3 as a side

• Texture: silky, jiggly, custardy

• Flavor: savory, light, gently ocean-y from saeujeot

Ingredients

Kitchen math: 1 Tbsp = 15 ml, 1 tsp = 5 ml.

• 4 large eggs

• 15 g green onion, finely chopped (about 2 Tbsp)

• 1 tsp saeujeot (salted shrimp), minced very fine

• ⅓ tsp fine sea salt (reduce if your shrimp is very salty)

• Water 250–270 ml (about 1–1⅛ cups; 62–68 ml per egg)

• Finish (optional): ½–1 tsp perilla oil or sesame oil, pinch toasted sesame seeds, extra green onion

  
  

Equipment: wide microwave-safe bowl + lid/plate (leave slightly ajar), whisk, fork.

Step-by-Step (Under-5-Minute Microwave Cook)

1. Whisk, don’t whip

   Crack 4 eggs into a wide microwave-safe bowl. Whisk just until combined—no foam.

   
   

   

   
   
   
   
   
   

2. Season

   Add green onion, minced salted shrimp, and salt. Whisk until the salt dissolves.

   
   

   

   

   
   
   
   
   
   

3. Add water

   Stir in 250–270 ml water (62–68 ml per egg).Ultra-smooth option: strain through a fine mesh back into the bowl.

   
   

   

   
   
   
   
   
   

4. Round 1

   Cover loosely (small gap for steam). Microwave 3:00–3:15 on High.

   
   

   

   
   
   
   
   
   

5. Vent & smooth

   Lift the lid carefully. The top should look ~70–80% set, center still soft. Poke the center once or twice with a fork to release steam; gently stir around the edges to even hot spots.

   
   

   

   
   
   
   
   
   

6. Round 2

   Cover and microwave 1:30–1:45 on High, stopping when the center is just set and wobbly (not runny).

   
   

   

   
   
   
   
   
   

7. Finish & serve

   Rest 30–60 seconds so carryover heat finishes the core. Drizzle perilla or sesame oil, sprinkle sesame seeds and more green onion. Serve hot.

   
   

   

   

   

   
   
   
   
   
   
   
   

Power & bowl tweaks

• 700–800W: add 15–30 sec to Round 2.

• 1100–1200W: start checking 20–30 sec earlier in Round 2.

• Tall/narrow bowls cook slower; wide bowls finish faster and more evenly.

Scale it

• Keep 62–68 ml water per egg.

• For 6 eggs, use a larger wide bowl. Try 3:15–3:30 (Round 1), vent, then 1:45–2:15 (Round 2), finish in 10–15 sec bursts.

Why This Works (Fast, No-Kettle Method)

• Microwave = instant steam chamber. Water in the mix means gentle, moist heat from the inside out—no separate steamer required.

  
  

• Two short rounds > one long blast. The pause vents built-up steam and evens temperature, so edges don’t overcook while the center lags.

  
  

• Wide bowl, loose lid. More surface area tames hot spots; a barely-ajar lid traps humidity for a glossy top while giving bubbles an exit.

  
  

• Stop at the wobble. Pulling when it jiggles lets residual heat finish the set. Go long and you’ll squeeze out liquid (weeping) and lose that custardy feel.

  
  

• Fine-minced seasoning. Tiny bits of saeujeot spread salt and umami evenly—clean flavor, no salty pockets.

Substitutions & Variations

• No salted shrimp? Use 1 tsp fish sauce; or ½ tsp light soy + a pinch of salt.

• Broth boost: Swap some or all of the water for light anchovy-kelp stock or dashi.

• Add-ins: soft tofu cubes, corn, mushrooms, a pinch of white pepper.

• Finishers: perilla oil for nutty depth; sesame oil if that’s what you have.

What to Serve With It

• Over hot rice with kimchi (5-minute lunch).

• Alongside jjigae (kimchi, doenjang, sundubu) to mellow the heat.

• Breakfast with toast or leftover rice when time is tight.

Storage & Reheating

• Best fresh. Texture peaks right after cooking.

• Fridge: up to 2 days, tightly covered.

• Reheat: microwave in 10–15 sec bursts just until warm.

Troubleshooting

• Bubbled over: Bowl too small or lid sealed tight. Use a wider bowl and keep the lid slightly ajar; stick to two short rounds.

• Rubbery or watery: Overcooked. Shorten Round 2 and finish in 10–15 sec bursts.

• Center too loose: Add 10–15 sec, then rest 30–60 sec.

FAQ

Is it really under five minutes?

Yes—microwave time is under 5 minutes in a typical ~1000W unit. Prep adds a few minutes.

What microwave power are these times for?

About 1000W. For 700–800W, add 15–30 sec to Round 2. For 1100–1200W, start checking earlier.

Can I make this vegetarian?

Skip the salted shrimp and season with light vegetable stock or a dash of soy sauce plus a pinch more salt.

Can I double the recipe?

Yes. Use a larger, wider bowl. Cook about 3:15–3:30, vent, then 1:45–2:15, finishing in short bursts.

How do I stop it from bubbling over?

Wide bowl, lid slightly ajar, and the two-round method. If your microwave runs hot, drop to 80–90% power and add 15–30 seconds.

Recommended from MyFreshDash

• Egg Bomb Omelette with Katsu Sauce — fluffy café-style omelette over fried rice.

• Simple Tuna Rice Porridge — gentle, cozy bowl in ~15 minutes.

• Seaweed Soup (Miyeokguk) — light, mineral-rich soup that pairs well with steamed eggs.

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