Tender and light gyeran jjim is a dish that is best described as South Korean steamed eggs. It is prepared with a combination of lightly beaten eggs, water, which is often enriched with anchovy, shrimps, or kelp, and various optional ingredients such as sliced scallions or other vegetables, as well flavorings that include fish sauce and mirin.

Traditionally, the dish is steamed in ttukbaegi—earthenware vessels that are often used for a variety of Korean dishes, but modern techniques also employ small ramekins that are placed in large pots or even microwaves. Gyeran jjim is commonly prepared at home as a light snack, while the restaurants typically serve it as one of the side dishes (banchan) in elaborate Korean meals.

If not incorporated in the eggs, sliced scallions are usually served as a garnish, while other options may include salted pollock roe, chili pepper flakes, and toasted sesame seeds.