Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Korean barbecue isn’t just about all the <a href="https://www.chefsteps.com/activities/korean-style-barbecue-beef-short-ribs-kalbi">delicious meats</a>; the sides and banchan are at least half the draw. And one of the best of them is Korean steamed eggs, or gyeran-jjim (계란찜). Served piping hot and bubbling, this souffléd egg custard has an almost cloud-like texture—impossibly fluffy—and it’s deeply, deeply savory.Steamed eggs are traditionally prepared in a stone crock that’s set over a burner, the heat-resistant material of the pot dispersing the heat evenly, so the eggs aren’t hammered to oblivion. But this method takes a little effort and some dedicated cookware.So how do we hack that process? Just use a microwave—which is what a lot of restaurants do, too!There’s no hovering by the stove; there’s no stirring; and there’s very little cleanup. Just mix, pour, and let Chef Mike take over.

Microwave Korean Steamed Eggs (Gyeran-Jjim)