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.
- 6 large eggs
- 1 cup water
- ½ cup minced spring onions
- fish sauce, to taste
- Ottogi sesame oil, for finishing
- sesame seeds, for finishing
Combine eggs, water, and spring onions in ttukbaegi. Season with a splash of fish sauce.
Place ttukbaegi over medium heat and cook, stirring frequently, until the egg mixture forms large curds and the top is almost set.
Reduce heat to low, cover, and cook until set, 8–10 minutes.
Drizzle sesame oil over eggs and garnish with sesame seeds. Serve immediately while hot.