Korean Steamed Eggs (Gyeran Jjim)
A simple and delicious Korean side dish that's easy to master for a perfect steamed egg every time.
20m3Servings
Nutrition
140kcal
11gProtein
1gCarbs
10gFat
Ingredients
Large Eggs
5 whole
Kosher Salt
To taste
pinch
Sugar
1 pinch
Green Onion
0.5 piece
Carrot
Optional
½ tbsp
Water
1 cup
Chicken Bouillon Powder
½ tsp
Toasted Sesame Seeds
1 pinch
Toasted Sesame Oil
A generous drizzle
1 tsp
Instructions
1Prepare Ingredients
10m
10mBeat Eggs
In a small container, beat the 5 large eggs with a small pinch of kosher salt and a generous pinch of sugar. The sugar enhances flavor without making the eggs sweet.
Chop Aromatics
Thinly slice the 1/2 green onion and finely chop the 1/2 tbsp carrot (if using). Set them aside.
Prepare Broth
To a Ttukbaegi or small heavy-bottomed pot, add 1 cup water and 1/2 tsp chicken bouillon powder. Stir to combine.
2Cook Steamed Eggs
10m
10mInitial Cook
Place the pot over medium heat. Once it starts to bubble, pour in the beaten egg mixture. Stir gently for about 2 minutes, scraping the bottom and sides to prevent sticking. The eggs will begin to set.
Steam Eggs
Reduce the heat to low. Add the sliced green onions and chopped carrots. Cover with a dome-shaped lid or a larger pot/bowl. Let it cook for 2 to 3 minutes. Some broth overflow or a slight burnt smell is normal.
Finish and Serve
Turn off the heat and carefully remove the lid. Finish with a generous pinch of toasted sesame seeds and a drizzle of 1 tsp toasted sesame oil. Serve immediately.
Tips
The sugar in the egg mixture helps to enhance the overall flavor and texture without making the dish sweet.
Don't worry if the broth overflows slightly or you smell a faint burnt odor during the steaming process; this is normal for this dish.
For an extra fluffy 'volcano' style gyeran jjim, you can prepare additional egg mixture and pour it in gradually around the sides during the initial cooking phase.