korean steamed eggs

Korean steamed eggs (gyeran jjim) is a delicious &amp; easy side dish! Eggs are mixed with water or broth then steamed until light &amp; fluffy! It&#039;s also called volcano steamed eggs because of their volcanic cone shape and the steam that&#039;s released from the eggs.

10 Minute Korean Steamed Eggs | Gyeran Jjim (계란찜)

eggs

Tablespoons water or broth (see Note 1)

sea salt

sesame oil

black pepper

green onions (for garnish)

sesame seeds (for garnish)

Mix eggs

Mix: Mix the eggs, water or broth, and sea salt together in a small bowl until the yolks and whites are well combined. Optional: strain the mixer for a finer texture.

Pour eggs into pot

Partially cook eggs: Heat a small pot over medium heat. I used a Korean earthenware pot (ttukbaegi) that holds about 2 cups of liquid. Pour the egg mixture in and continue stirring with a spoon, scraping the bottom and sides.

Steam eggs

When the eggs are about 75% cooked, you should see large curdles forming. Reduce the heat to low heat. Cover the pot with a domed lid or a heat safe bowl to steam the eggs. Steam for 2 to 3 minutes or until you see steam escaping from the lid. See Note 2.

Garnish and serve

Uncover the eggs and garnish with green onions, sesame oil, sesame seeds, and black pepper. Serve immediately and enjoy! See Note 3.

Make fluffy and velvety Korean steamed eggs (Gyeran Jjim) with this easy recipe! Whisked eggs are combined with chicken stock and gently steamed in a pot to create a light, savory side dish that’s perfect with rice, Korean BBQ, or any meal. A simple yet delicious Korean classic!

Korean Steamed Eggs (Gyeran Jjim)

eggs (well beaten)

chicken stock

tsp Korean salted shrimp (liquid only, optional)

salt

tsp baking powder

tsp sesame oil (optional)

tbsp finely chopped green onion (optional)

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.

Been missing this from my childhood. Thank you so much. 

Is it normal to have a bit of broth pooling around the edges or my eggs are too small?

No more scrambled eggs for the brush family, these eggs are the bomb!  We served it with Thai dry curry and it was sublime.

https://content.jwplatform.com/videos/XbpZDgzV.mp4

Korean steamed egg (gyeran-jjim) is a popular egg side dish. Some call it Korean egg bomb, while others call it volcanic steamed eggs. Beaten eggs are mixed with chicken stock and simmered in a stone pot creating fluffy, savory custard egg with a hot steam shooting out.

Korean Steamed Egg (Gyeran Jjim)

These light and fluffy eggs cooked in Korean earthenware will warm you from the inside out.  The ingredients are simple and there are just a few steps. The only difficult part is mastering the technique. Let me show you how it's done!

Korean Steamed Eggs (Gyeran Jjim 계란찜)

chicken broth (or broth of your choice)

½ tsp salted shrimp (or fish sauce, salt, soy sauce)

sugar

sesame oil (optional)

American cheese

scallions (optional)

Crack 6 eggs into a large bowl and whisk until smooth.  Then, pass it through a sieve for an even smoother consistency.  This extra step will give you smooth, fluffy eggs.  You may skip this part if you prefer, but make sure the eggs are whisked very well.

Pour in the broth and mix until fully combined with the eggs.  Season with salted shrimp and sugar.  The sugar does not give the eggs a sweet taste &#8211; it simply balances the other flavors!

Oil a ttukbaegi (Korean earthenware) or other ceramic pot and let it gently heat up.  Once the ttukbaegi is hot, add the egg mixture using medium to medium high heat.  You will need to adjust the temperature based on how fast or slow the eggs are cooking.  

Gently cook the eggs while scraping the bottom and sides of the pot occasionally.  Scrape the pot continuously as more curds form.  Cook the eggs until 80% done (watch my 30 second video for a visual or view the picture above).  This process took around 8 minutes for me, but it will vary based on your pot and heat level.  

Quickly add the scallions, sesame oil and cheese slice on top.  Turn off the heat and cover with a heat-proof bowl.  The bowl should create a sealed dome to allow the eggs to rise.  Water droplets will start to seep through the sides of the ttukbaegi.  Once this happens, let it cook for about 30 seconds to a minute more and remove the lid.  It took me about 2 minutes from the time I covered the eggs with a bowl to removing it.  The eggs will slowly deflate as it cools.  Enjoy!

This volcano-shape fluffy and steaming hot Korean steamed egg only takes 15 minutes to make. Cooked and served in a Korean hot stone bowl, the one-pot comfort food can warm you up immediately on a cold day.

Korean Steamed Egg | One-pot 15 minutes recipe

chicken stock ((You can use vegetable stock, dashi stock,

shrimp paste ((*See note 1))

mozzarella cheese -

green onions

fresh peppers ((For garnish. Can be skipped

cilantros ((For garnish, optional))

Wash and chop some green onions and fresh peppers, put them in a small bowl.

Crack 5 large eggs to a bowl, add salt, sugar, and shrimp paste to the eggs. Beat the eggs with a whisk until the yolk and white are combined. 

Add chicken stock or water to the egg mixture. Stir until well combined.

Brush sesame oil to a Korean stone bowl. Heat the stone bowl over medium heat until it about to smoke.

Pour the egg mixture into the stone bowl, use a spoon to scrap the stone bowl from the side to the center, so that you scrap up the curds.

About 7 minutes later, the egg mixture is 75% solid 25% liquid. Quickly add shredded mozzarella cheese, chopped green onions and fresh peppers on the top of the eggs.

Cover the stone bowl with a dome shaped bowl. Reduce the heat to medium low.

3 minutes later, when you are able to see and hear steam escaping from the gap, turn off the heat and uncover the stone bowl.

Serve hot with steamed rice.

https://content.jwplatform.com/videos/OOKiV2mK.mp4

This volcano-shape fluffy and steaming hot Korean steamed egg only takes 15 minutes to make. Cooked and served in a Korean hot stone bowl, the one-pot comfort food can warm you up immediately on a cold day. This dish could be extremely easy if you just want to enjoy some jiggly and savory steamed eggs. While there are many tricks in this recipe if you want to make your Korean steamed eggs grow into the iconic volcano shape.

Top 4 korean steamed eggs recipes from across the web

The most viewed korean steamed eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

10 Minute Korean Steamed Eggs | Gye...

Korean Steamed Eggs (Gyeran Jjim)

Korean Steamed Eggs (Gyeran Jjim 계란...

Korean Steamed Egg | One-pot 15 min...

Top 4 korean steamed eggs recipes from across the web

The most viewed korean steamed eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

10 Minute Korean Steamed Eggs | Gye...

Korean Steamed Eggs (Gyeran Jjim)

Korean Steamed Eggs (Gyeran Jjim 계란...

Korean Steamed Egg | One-pot 15 min...

The most viewed korean steamed eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine