Korean Steamed Eggs (Gyeran Jjim)
Enjoy fluffy, velvety Korean steamed eggs, also known as Gyeran Jjim. This easy recipe combines eggs and chicken stock, steamed to perfection in a small pot for a delicious, melt-in-your-mouth side dish. Experience the culinary volcanic cone and textures with every bite!
“No more scrambled eggs for the brush family, these eggs are the bomb! We served it with Thai dry curry and it was sublime.”Brushjl
This Korean steamed egg dish almost looks like a volcanic egg soufflé ready to burst, doesn’t it? With this simple Korean recipe, you can easily make a popular side dish.
The velvety-soft consistency and silky texture of Gyeran-Jjim are irresistible. It’s no surprise that this dish is a popular choice at Korean BBQ restaurants, right alongside samgyupsal and other world-renowned Korean BBQ offerings.
What is Korean Steamed Eggs (Gyeran Jjim)?
Korean Steamed Egg, also known as Gyeran-Jjim, is a popular Korean side dish, or “banchan.” It goes by various names such as Korean Volcano Eggs or Korean Egg Bomb.
This dish involves whisking Eggs and combining them with a liquid like water or broth, then steaming the mixture in a traditional Korean stone pot. The result? A light, fluffy, and savory egg custard that erupts in a cloud of hot steam when you open the lid.
Although you can use water or even anchovy stock, I prefer chicken broth over anchovy broth to enhance the flavors—after all, eggs do come from chickens!
Think of this dish as a culinary experiment in Korean cuisine. People love making Gyeran-Jjim not just for its mouthwatering taste but also for the fun factor. It’s like conducting a no-mess science experiment right in your kitchen.
Korean Earthenware Pot (Ttukbaegi)
The Korean Earthenware Pot, commonly known as Ttukbaegi (뚝배기), is a versatile and traditional cooking vessel used in Korean cuisine. Made from clay, it’s designed to retain heat for an extended period, making it ideal for simmering stews, soups, and yes, steaming eggs for dishes like Gyeran-Jjim.
The Ttukbaegi adds a rustic touch to your meal while enhancing flavors and keeping your food hot for longer. If you’re looking to bring authentic Korean cooking into your kitchen, a Ttukbaegi is an essential piece of equipment to have.
I use a Ttukbaegi for my Doenjang Jjigae recipe, which is a Korean soybean paste stew, to achieve authentic Korean flavors and cooking techniques.
These expert tips will guide you through this easy Korean recipe, ensuring you get the fluffiest, most flavorful steamed eggs every time.
- Choose the Right Pot: Traditional Korean earthenware pots are best for heat retention and steaming. However, any small heavy bottom pot with about 1/2 quart volume will do the trick.
- Whisk Eggs Well: Use a small whisk to beat the eggs until smooth. This ensures a soft, velvety texture.
- Coat the Pot with Sesame Oil: This will prevent the eggs from being baked onto the pot, making the cleanup easier. It also adds extra aroma.
- Constant Stirring: Continue stirring until roughly 80% of the egg mixture turns curd-like. Then, cover the pot with a heat-safe dome-shaped bowl.
- Egg-to-Stock Ratio: A personal preference. More eggs make the dish hold its shape longer but give it a heavier texture. More stock will make it lighter but less stable and cause a quicker deflation.
Ingredients and Equipment You’ll Need
- Small Pot: Opt for a 1/2-quart small earthenware pot or other pot to ensure the dish cooks evenly.
- Dome-Shaped Heatproof Bowl: Use this to cover the pot and trap steam for a fluffier texture.
- Eggs: These are the star of the dish, so fresh ones or are best. Opt of organic, free-range eggs for the best result.
- Chicken Stock: Choose a quality stock to enhance the flavor and give the eggs a silky texture.
- Baking Powder: A little goes a long way to help your eggs rise to their fullest potential.
- Salted Shrimp (Optional): Include this for an added umami flavor. More authentic Korean flavor boost!
- Chopped Green Onions: Green onions enhance the egg dish with their fresh, sharp taste.
- Sesame Oil and Sesame Seeds: These add a delightful nutty aroma and flavor, making a scrumptious finish touch.
What if you don’t have an earthenware pot?
You can still make the dish without an earthenware pot. Just follow the original steps, and extend the steaming time by 2-3 minutes to ensure the eggs are fully set.
What if I have to use a bigger pot than 1/2 quart ?
Aim for a 1:1 ratio of eggs to chicken stock. The total volume should be close to your pot’s capacity. If your pot holds 3 cups, use 1.5 cups each of eggs and chicken stock. Feel free to add an extra egg to fill the pot to about 90% of its capacity.
How do you keep the eggs from deflating?
To maintain the fluffy texture, use a higher ratio of eggs to stock. This will result in a denser but longer-lasting puffiness.
How to Make Korean Steamed Eggs: Step-by-Step Instructions
Step 1. Combine eggs, salted shrimp (if using), and a pinch of salt in a medium mixing bowl.
Step 2. Add baking powder and beat them well until frosty.
Step 3. Pour chicken stock in a pot and bring it to boil over medium high heat.
Step 4. Reduce the heat to medium. Slowly pour egg mixture into the chicken stock as you stir gently with a spoon.
Step 5. Keep stirring the egg mixture, scraping it as necessary from the side of the pot to the center. You will want to stir until the egg mixture reaches 80% cooked, about 2 minutes.
Step 6. Cover the pot with a dome shaped heat-safe bowl immediately. Reduce the heat to low and let it simmer for 2-3 minutes.
Step 7. Turn off the heat and remove the lid (make sure to wear kitchen gloves). You will see the egg mixture has risen well above the rim of your pot.
Garnish your fluffy Korean steamed eggs with a sprinkle of chopped green onions, sesame seeds, and a light drizzle of sesame oil. Serve hot with a bowl of Korean rice, your preferred main dish, and some kimchi for a complete Korean meal.
Keep in mind that the eggs may deflate if left to sit for too long. To maintain the dish’s fluffy texture, use more eggs and less chicken stock. This will result in a denser but longer-lasting puffiness.
More Egg Dishes
- Egg Fried Rice Recipe
- Gyeran Bap
- Spicy Tofu and Egg in a Skillet
- Tofu and Egg Pudding in Microwave
- Tofu with Egg and Tomato
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Korean Steamed Eggs (Gyeran Jjim)
- 6 large eggs, well beaten
- 1 cup (240 ml) chicken stock
- 1 tsp Korean salted shrimp , liquid only, optional
- 2 pinches kosher salt
- 1 tsp baking powder
- 2 tsp sesame oil, optional
- 1 tbsp finely chopped green onion, optional
- Combine eggs, salted shrimp (if using), and a pinch of salt in a medium mixing bowl. Add baking powder and beat them well until frosty.
- Pour chicken stock in a pot and bring it to boil over medium high heat. Reduce the heat to medium. Slowly pour egg mixture into the chicken stock as you stir gently with a spoon.
- Keep stirring the egg mixture, scraping it as necessary from the side of the pot to the center. You will want to stir until the egg mixture reaches 80% cooked, about 2 minutes.
- Cover the pot with a dome shaped heat-safe bowl immediately. Reduce the heat to low and let it simmer for 2-3 minutes.
- Turn off the heat and remove the lid (make sure to wear kitchen gloves). You will see the egg mixture has risen well above the rim of your pot.