Korean steamed eggs (gyeran jjim) made extra fluffy, silky, and jiggly with chicken stock for rich umami. This easy recipe shows you how to recreate that signature soufflé-like rise at home—perfect as a cozy banchan or a side for Korean BBQ.

Fluffy gyeran jjim in a ttukbaegi, puffed up like a Korean egg soufflé

This Korean steamed egg dish—gyeran jjim—is one of those comforting banchan that never fails to hit the spot. Imagine a fluffy, silky, jiggly egg soufflé-style custard rising like like a soft volcano in a bubbling earthenware pot. It’s light, savory, and deeply satisfying—especially when paired with a bowl of warm rice or grilled meat.

I’ve made gyeran jjim more times than I can count, using both traditional ttukbaegi and small pot (both worked but ttukbaegi performed better). For extra depth, I found that swapping water for chicken stock adds a richer, more savory flavor—making it restaurant-worthy.

Fluffy and silky Korean steamed eggs (gyeran jjim) served as a light side dish.

And here’s a small trick: I add just a touch of baking powder to help the custard rise higher and become even fluffier. It’s subtle, but it makes a big difference.

If you’ve only tried this dish at a Korean BBQ restaurant, you’ll be surprised how easy it is to make at home—and honestly, homemade might be even better.

Note: Don’t confuse Gyeran Jjim with Gyeran Bap, a simple dish of fried eggs over rice seasoned with soy sauce and sesame oil.

How to Make Korean Steamed Eggs (Gyeran Jjim)

Here’s a quick visual guide to show how you can make fluffy gyeran jjim at home.

Ingredients for gyeran jjim: eggs, chicken broth, salted shrimp, and baking powder

Gather the recipe ingredients: eggs, chicken stock, salted shrimp, and a pinch of baking powder.

A teaspoon of Korean salted shrimp (saeujeot) for seasoning the egg mixture.

Whisk eggs with a little bit of Korean salted shrimp brine.

Baking powder added to egg mixture to create a fluffier, higher rise when steamed.

Add a pinch of baking powder to eggs.

Chicken stock boiling in a ttukbaegi (Korean stone pot) for making gyeran jjim.

Bring chicken stock to a boil in a ttukbaegi or small pot.

Pouring egg mixture into boiling chicken stock in a ttukbaegi to make Korean steamed egg.

Pour in the egg mixture to the stock while stirring.

Stirring the egg mixture in a pot while making Korean steamed eggs (gyeran jjim).

Keep stirring with spoon until soft curds form (about 80% cooked).

A domed bowl covering a small pot to steam gyeran jjim for a fluffy, soufflé-like finish.

Cover and steam over low heat with a dome-shaped lid or bowl until puffed and fluffy.

Fluffy gyeran jjim puffed up like a volcano with steam rising above the rim of the ttukbaegi.

Voila! You got an egg volcano shooting out hot steam—light, jiggly, and delicious!

Korean steamed eggs (gyeran jjim) in a ttukbaegi, garnished with chopped green onion.

Drizzle sesame oil and garnish with green onion. Serve this gyeran jjim with rice—it’s a cozy banchan that pairs especially well with grilled Korean BBQ dishes like samgyeopsal (pork belly) or galbi (marinated beef short ribs).

If you enjoy fluffy Korean steamed eggs, you might also like the Chinese-style steamed egg —a silky, custard-like version with a different flavor profile.

Soft and smooth Korean steamed eggs (gyeran jjim) served with a bowl of rice.

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Steaming hot volcanic Korean egg cooked in a stone pot.

Fluffy Korean Steamed Eggs (Gyeran Jjim)

Fluffy and jiggly Korean steamed eggs (gyeran jjim) made with chicken stock for extra umami. This easy recipe gives you that restaurant-style soufflé rise at home—perfect as a cozy banchan or a side dish for Korean BBQ.
5 from 3 ratings

Recipe Video

Ingredients

  • 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

Instructions 

  • 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.

Notes

Tips for Extra Fluffy Gyeran Jjim
  • A 1:1 ratio of eggs to liquid creates the best texture—too much liquid makes the eggs collapse quickly.
  • Whisk thoroughly until frothy. It ensures a smooth, silky, airy texture.
  • Use a ttukbaegi (Korean earthenware pot) to retain heat and keep the eggs puffed up while staying warm at the table.
  • Steam gently over low heat for soft, tender eggs. Avoid overcooking!
Calories: 135kcal, Carbohydrates: 3g, Protein: 10g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 247mg, Sodium: 480mg, Potassium: 158mg, Fiber: 1g, Sugar: 1g, Vitamin A: 373IU, Vitamin C: 1mg, Calcium: 99mg, Iron: 1mg
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