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.
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
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!
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