Korean steamed eggs, also known as Gyeran-jjim, is a popular Korean side dish. The eggs have a light and fluffy texture. The dish has become especially popular in the US because it is often served as a side dish at Korean BBQ restaurants.
I love steamed eggs. I grew up eating Chinese steamed eggs and immediately fell in love with the Korean version when I first had it at a Korean restaurant many years ago. The two versions are definitely different so it took me a while to figure out how to make the Korean version. But now that I have successfully made it, I’m excited to share the recipe with you so that you can also enjoy this dish at home.
Korean Steamed Egg
Korean steamed egg is called Gyeran-jjim in Korean. It is often served for breakfast or as a side dish. Traditionally, the egg dish is cooked in an earthenware stone bowl called ttukbaegi. This type of cookware retains heat well, keeping the eggs steaming hot. The eggs are best enjoyed while very hot, which is why this stone bowl is ideal for cooking and serving these eggs.
In the US, the dish is often served as a side dish for Korean BBQ. Another popular Korean side dish is Korean corn cheese.
There are many versions and variations of this dish but the recipe I’m sharing today is a very basic and easy one, with only a few ingredients.
- chicken stock
- fish sauce
To give the eggs more flavor, they are whisked with chicken stock and fish sauce. Gyeran-jjim usually includes a briny ingredient like anchovy broth or kelp broth, but fish sauce also works.
Eating just eggs can get a little tiring after a few bites, but adding the scallions at the end will add another element that keeps the dish bright.
How to Make Korean Steamed Eggs
The dish can be cooked directly in the ttukbaegi on the stove. If you are familiar with the Chinese method for cooking steamed eggs, the Korean method is quite different.
- First, heat up your stone bowl on the stove. It can take a few minutes to heat up, so it’s best to let it preheat first.
- Then add your stock to the bowl and bring it to a boil.
- While waiting for the stock to boil, whisk your eggs with the fish sauce. I used regular boxed chicken stock from the supermarket which already has salt added. If you are using unsalted stock, you may want to add some salt to your eggs as well.
- When the stock comes to a boil, add in the eggs and whisk to mix with the broth.
- Then cover with lid and steam for about 5 minutes on low heat until eggs are done. Garnish with scallions and serve while still hot.
This is a very basic recipe for Korean steamed eggs. You can dress it up by adding more vegetables like mushrooms, carrots. Salted shrimp and toasted sesame seeds are also often added. on top
Instead of chicken stock, you can also use a kelp or anchovy broth. But you would likely have to make your own, which is why I prefer to use chicken stock.
Korean Steamed Eggs
- 1 cup chicken stock
- 3 large eggs
- 3/4 tsp fish sauce Red Boat brand recommended
- 1 scallion thinly sliced
- Place stone bowl onto stove and bring to medium high heat.
- Once bowl is heated, add in the chicken stock and bring to a simmer. You want it to be bubbling, but maintain it as a gentle boil.
- While waiting for the stock to simmer, add eggs and fish sauce to a small bowl and whisk. You want to beat and make the mixture as smooth as possible.
- Working quickly, pour eggs into the simmering stock. Use a whisk to stir a few times so that the stock mixes with the eggs. When the two are evenly blended, reduce heat to low-medium and cover with lid. Let eggs steam for about 5 minutes or until eggs are cooked.
- Garnish with scallions. Serve immediately.
- Slightly adapted from Asian at Home.
- This dish uses a stone bowl called Ttukbaegi. You can easily find this at Korean grocery stores like H Mart and Zion Market in various sizes. I purchased mine at Zion Market. I also found a similar one on Amazon,* but if you buy this one keep in mind it has no lid so you will have to find another lid to use. Or you can buy one of the bigger sizes which has a lid.
- For this recipe, I used one of the smaller sized bowls available, which can hold approximately 18 oz of liquid and is about 5 inches wide. You can always use a bigger bowl, but your egg will not rise as high.
- The eggs will initially be very puffy and then will sink down once it is removed from the stove. This is completely normal.
- For the fish sauce, I highly recommend Red Boat brand.* I've tried many different fish sauce brands and many of them are overly salty and missing the briny flavors that makes fish sauce so unique.
- I used chicken stock that has already been salted. If you are using unsalted or low sodium stock, you may want to add salt to the eggs when you are whisking them.
- It is important to let the stock heat up separately before adding the whisked eggs. The egg needs to be added in last, otherwise the edges of the eggs touching the stone pot will overcook before the center of the egg is cooked.
- I own this Korean spoons and chopsticks set* which I often use when serving Korean food. The spoon in the photo is from this set.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.