Korean Steamed Eggs (Gyeran-jjim)

This traditional Korean steamed egg dish is a worthy addition to your arsenal of simple egg recipes.
Difficulty
Easy
Servings
2–3 servings
Prep Time
05 Mins
Active Time
10 Mins

Korean steamed eggs (gyeran-jjim) lie halfway between an eggy soup and a silky custard. Like Japanese chawan mushi and Chinese zheng shui dan, it’s extremely cheap and dead simple to make. Once you master the recipe, customize it however you want: replace the water with stock, add chili flakes, or adjust the egg-water ratio. Enjoy as an appetizer or as a simple meal, served with hot rice.

A traditional ttukbaegi makes this dish a one-pot affair you can cook in and eat straight out of. Rinse and repeat for round two, if you’re hungry.

Ingredients

  • 6 large eggs
  • 1 cup water
  • ½ cup minced spring onions
  • fish sauce, to taste
  • Ottogi sesame oil, for finishing
  • sesame seeds, for finishing
1

Combine eggs, water, and spring onions in ttukbaegi. Season with a splash of fish sauce.

2

Place ttukbaegi over medium heat and cook, stirring frequently, until the egg mixture forms large curds and the top is almost set.

3

Reduce heat to low, cover, and cook until set, 8–10 minutes.

4

Drizzle sesame oil over eggs and garnish with sesame seeds. Serve immediately while hot.

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