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Steaming hot volcanic Korean egg cooked in a stone pot.

Korean Steamed Eggs (Gyeran Jjim)

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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.
Course Side Dish
Cuisine Korean
Diet Gluten Free, Low Lactose
Keyword egg, gyeranjjim, Korean egg bomb, Korean egg pudding, Korean egg side dish, Korean steamed eggs, volcano eggs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 135
Author Holly Ford

Equipment

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.

Video

Nutrition

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