Korean Steamed Egg (Gyeran-jjim)
Korean steamed egg (gyeran-jjim) is a popular egg side dish. Some call it Korean egg bomb, while others call it volcanic steamed eggs. Beaten eggs are mixed with chicken stock and simmered in a stone pot creating fluffy, savory custard egg with a hot steam shooting out.
“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
What is Korean Steamed Egg?
Korean steamed egg, known as gyeran jjim (계란찜), is one of the popular Korean egg side dishes made with eggs and stock (I use chicken stock). It is simmered in a Korean stone pot to a velvety soft consistency. You will find many Korean BBQ restaurants serves this savory Korean egg as part of side dishes (banchan).
It almost looks like egg soufflé about to explode, doesn’t it?
Egg steamed in a Korean stone pot is one of the “experimental” dishes in Korean cuisine. In other words, people like to make this unique Korean egg dish not only for the delicious egg-y taste, but also because it’s like doing a science experiment to see the result (with no mess).
The moment you open the lid of your stone pot, you will get a surprise view of volcanic eggs with piping hot steam shooting out. Kids love it, adults love it, and after all, you will get a fluffy egg custard that tastes good. So why not try it at home?
The only drawback for this recipe is that you have to use a little bit of brain power. Remember when you asked your math teacher, “when am I ever going to use this?” Well, now’s the time. The ingredient amounts depend on the pot you are going to use.
Ingredients and Equipment You’ll Need
- small stone pot – or any small pot
- a dome shaped bowl – to cover the pot
- chicken stock – for silky texture and flavor
- salted shrimp (optional) – additional Korean flavor
- baking powder – they allow the eggs to explode to the maximum
- etc – green onion, sesame seeds, and sesame oil
Formula to make Korean egg dish
You will need a little mathematical formula to succeed. I recommend using a 1/2 qt size stone pot or any pot for this recipe but the principle is the same if you have to use a bigger pot. So here is the formula.
- I’m using a 1/2 qt size stone pot. Remember that 1/2 quart = 2 cups in volume. Got it?
- You will need enough eggs to make 1 cup in volume. (For me, that’s usually 5 eggs.) Then you will need 1 cup of chicken stock bring the total volume to 2 cups.
- So, equal parts egg and chicken stock (in a 1 : 1 ratio) combined should be equal to your pot’s stated volume capacity. (If your pot has capacity of 3 cups, you will need 1 1/2 cup each of eggs and chicken stock.)
Luckily, you will find that most pots have a little extra room beyond the stated volume capacity. So I usually add one more egg to the mixture because you will want the volume of the egg mixture to reach almost to the rim of your pot.
Basically your egg and stock mixture should come to about 90% of your pot’s true maximum capacity. Make sense?
So the choice is up to you. The bottom line is that I used total of 6 eggs + 1 cup of chicken stock, and it reached 90% of my 1/2-qt stone pot. And it was perfect. If you are using a bigger pot, calculate the ratio accordingly to suit your pot capacity.
Tips for making best Korean steamed egg
- Use a small earthenware pot. Traditional Korean stone pots retain heat well which helps the steaming process better, as well as maintaining the heat while it is being served.
- Beat the eggs thoroughly with a small whisk to get as smooth as possible. It will make your egg to have a velvety soft consistency.
- Stir constantly while scraping the bottom of the pot with a spoon. This method is crucial so the eggs don’t burn at the bottom of the pot.
- More eggs than stock in the ratio will hold the eggs in explosive state longer, but heavier in texture.
- More stock than eggs will make your pudding lighter and silkier, but it will collapse faster.
How to Make Korean Steamed Eggs (Gyeran-jjim)
Step 1. Combine eggs, salted shrimp (if using), and a pinch of salt in a measuring cup or 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 75% cooked, about 2 minutes.
Step 6. Cover the pot with a dome shaped bowl immediately. Reduce the heat to low and let it simmer for 3-4 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.
If you wish, sprinkle with chopped green onion, sesame seeds, and drizzle a little bit of sesame oil. Serve immediately with rice.
The rise of the eggs might settle down soon as you let it rest on the table. If you increase the amount of eggs and decrease the amount of chicken stock, it will hold its risen shape longer, but you will get a heavier texture in return.
More Egg Dishes
- Stir-Fried Rice Cakes and Eggs (Gluten-Free)
- Spicy Tofu and Egg in a Skillet
- Tofu and Egg Pudding in Microwave
- Tofu with Egg and Tomato
If you try this recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers, too.
Korean Steamed Egg (Gyeran-Jjim)
- 6 large eggs, well beaten
- 1 cup 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 liquid, baking powder and a couple of pinches of salt in a measuring cup or bowl; 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.
- When the egg mixture reaches 75% cooked, about 2 minutes, cover the pot with a dome shaped bowl. Reduce the heat to low and let it simmer for 3-4 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.
- If you wish, sprinkle with chopped green onion and drizzle a little bit of sesame oil. Serve immediately with rice.