Korean Steamed Eggs (Gyeran Jjim)

Enjoy soft, fluffy Korean steamed eggs (Gyeran Jjim) with this simple recipe! A perfect side dish in Korean cuisine, it combines eggs and chicken broth, gently steamed in a small pot for a melt-in-your-mouth texture.

“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 side dish choice at Korean BBQ restaurants.

What is Korean Steamed Eggs (Gyeran Jjim)?

Korean Steamed Eggs, or Gyeran-jjim, is a popular side dish in Korea. Sometimes called Korean Volcano Eggs or Egg Bomb, it’s a fluffy, savory egg custard made by whisking eggs with water or broth, then steaming them in a Korean stone pot.

While water or anchovy broth works well, I prefer using chicken broth for a richer flavor. This dish pairs perfectly with Korean BBQ, adding a light, fluffy texture to balance the meal. The best part? It’s fun to make, as it puffs up like a mini science experiment right in your kitchen!

For clarity, don’t confuse this gyeran-jjim with Gyeran Bap, which is a simple dish of fried eggs served over rice, seasoned with soy sauce and sesame oil, commonly enjoyed as a quick breakfast.

FYI, if you enjoy egg dishes, try Chinese steamed eggs for a slightly different taste and texture. While the Korean style is light and fluffy, the Chinese version is silky smooth, almost like custard.

Ingredients and Equipment You’ll Need

Key Ingredients

• 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.

Korean Earthenware Pot (Ttukbaegi)

The Korean earthenware pot, or ttukbaegi (뚝배기), is a traditional clay pot used in Korean cuisine. Its excellent heat retention makes it perfect for simmering stews, soups, and steaming eggs like in Gyeran-jjim. For the gyeran jjim recipe, use a 1/2-quart size.

How to Make Korean Steamed Eggs (Gyeran Jjim)

Step 1. In a glass measuring cup or mixing bowl, combine eggs, salted shrimp (if using), and a pinch of salt.

Step 2. Add the baking powder and whisk thoroughly until the mixture becomes frothy..

Step 3. Pour chicken stock to a pot and heat it over medium-high until it reaches a boil.

Step 4. Lower the heat to medium. Gradually pour the egg mixture into the chicken stock, stirring gently with a spoon as you do so.

Step 5. Keep gently stirring the egg mixture, scraping the sides of the pot toward the center as needed. Continue stirring until the eggs are about 80% cooked, which should take around 2 minutes.

Step 6. Immediately cover the pot with a dome-shaped, heat-safe bowl. Lower the heat to a simmer and let it cook for another 2-3 minutes

Step 7. Turn off the heat and carefully remove the lid (using kitchen gloves for safety). You’ll notice that the egg mixture has risen well above the rim of the pot.

Serving Suggestions

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 rice, your preferred main dish, and 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.

Helpful Tips for the Best Gyeran Jjim

1. 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.
2. Whisk Eggs Well: Use a small whisk to beat the eggs until smooth. This ensures a soft, velvety texture.
3. 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.
4. 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.
5. 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.
6. If using a pot larger than 1/2 quart, aim for a 1:1 ratio of eggs to chicken stock. The total volume should nearly match your pot’s size. Add an extra egg if needed to fill the pot to about 90% capacity.

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