2025. 6. 19. 08:00ㆍHow to Cook Korean Food
How to Make Korean Steamed Eggs (Gyeran-jjim): Soft, Savory, and Silky
Gyeran-jjim (계란찜), or Korean steamed eggs, is a beloved side dish in Korean cuisine known for its ultra-soft texture and warm, comforting flavor. Served in a hot ttukbaegi (Korean earthenware bowl), gyeranjjim puffs up like a souffle and stays hot throughout the meal.
This easy yet impressive dish is a staple in Korean home cooking and a popular choice at Korean BBQ restaurants. Whether you’re a beginner or seasoned cook, you can master this fluffy egg custard dish with just a few ingredients and a little technique.
What Is Gyeran-jjim?
Gyeran-jjim (계란찜) literally translates to "steamed eggs." It's a savory, custard-like dish made with eggs, broth, and seasoning, steamed until gently set. Unlike Western scrambled eggs or omelets, gyeranjjim is delicate, airy, and usually served in a hot stone or ceramic bowl to maintain heat.
It's often eaten with rice and other banchan (side dishes) and makes a perfect low-carb, high-protein Korean side dish.
Ingredients (Serves 2–3)
- 3 large eggs
- 1/2 cup water or anchovy-kelp broth
- 1/4 tsp salt (adjust to taste)
- 1/2 tsp sesame oil (optional)
- 1 tsp chopped green onions
- Optional toppings: chopped carrots, shrimp bits, or toasted sesame seeds
How to Make Gyeran-jjim – Traditional Stove-Top Method
1. Beat the Eggs Well
- Crack 3 eggs into a bowl.
- Beat thoroughly until whites and yolks are fully blended with no visible streaks.
2. Mix with Broth and Season
- Add 1/2 cup of warm water or anchovy broth.
- Stir gently to combine, then strain through a sieve for extra smooth texture.
- Season with salt and sesame oil (optional).
3. Cook in Ttukbaegi (Stone Bowl)
- Place egg mixture in a lightly oiled ttukbaegi or small pot.
- Cook over medium-low heat, stirring occasionally with a spoon or chopstick to prevent sticking.
- Once the egg starts to thicken (about 4–5 minutes), reduce the heat to low, cover with a lid, and steam for another 3–5 minutes.
- When the egg has puffed and is firm to the touch, it’s done.
Microwave Shortcut (If You Don’t Have a Ttukbaegi)
- Beat eggs, add broth and seasonings as above.
- Pour into a heatproof bowl.
- Microwave on medium power for 3–4 minutes, pausing to stir halfway through.
- Watch carefully to avoid overflow.
Tips for Perfect Gyeran-jjim
- Use anchovy-kelp broth: Adds authentic depth of flavor.
- Strain the egg mixture: Removes air bubbles and ensures silky smooth texture.
- Cook low and slow: Gentle heat keeps it soft, not rubbery.
- Don’t overcook: Residual heat will continue to firm up the egg even after turning off heat.
Final Thoughts
Gyeran-jjim is the ultimate comfort dish: warm, fluffy, and deeply satisfying with minimal effort. It’s also incredibly versatile — great for breakfast, a light lunch, or a soothing side dish with spicy Korean stews.
Give this authentic Korean steamed egg recipe a try and discover why it’s a staple in Korean homes and restaurants.
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