Steamed eggs or gyeranjjim are a classic Korean side dish that’s traditionally seasoned with anchovy broth (dashi or chicken stock work too) and sesame oil. This gives it a savory, nutty taste that goes amazingly with any main dish.
We took Korean steamed eggs further down the ulam route by adding grilled eggplant and ground pork—like tortang talong, but instead of crispy and golden, it’s fluffy, delicate, and so silky it almost melts in your mouth.
Set up your steamer
Gyeranjjim is traditionally cooked in a ttukbaegi (an earthenware pot) directly over the flame, but you can easily do the same in a ramekin or a heatproof bowl. And while bamboo or steel steamers can make it a little easier, you don’t really need to go out and buy special equipment for this. A pot with a lid can get the job done just fine!
