Soft and savory Korean Steamed Egg, also known as Gyeran Jjim. Make this classic, impossibly fluffy Korean side dish in only 15 minutes! Enjoy for breakfast or lunch with a serving of rice. Or serve as one of several side dishes for a Korean feast. A universally adored Korean recipe that’s extremely versatile. Add what you like or stick to the classics: fish sauce, green onion, sesame oil, and a pinch of Gochukaru.
What is Gyeran Jjim or Korean Steamed Egg?
Gyeran Jjim or Korean Steamed Egg is a popular Korean side dish that features savory eggs steamed until impossibly light and fluffy. Soft and feathery, it’s a deeply delicious egg dish that’s so easy to make at home!
The feathery, ultra-fluffy texture comes from well-whisked eggs and the addition of broth or water. Korean seasonings are the secret to a well-flavored egg dish. In particular, fish sauce, fermented shrimp, or both. Adding a pinch of Gochukaru, a drizzle of sesame oil, and finely minced green onions is common. So good!
At Korean restaurants, Gyeran Jjim is served as a side dish in a small clay pot. The eggs arrive steaming hot and slightly wobbly, like a souffle.
At home, Gyeran Jjim is an easy, go-to recipe when there’s nothing else to eat. Make an individual portion for yourself and enjoy with rice and kimchi. Or, make a slightly larger portion and serve as one of many side dishes for dinner. Comforting, filling, and incredibly satisfying.
There’s nothing so good as these fluffy steamed eggs — light as air, dramatically puffy, and full of addictively savory, umami flavor!
Ingredients:
I’ve made this simple egg dish so many times. It always tastes good! Feel free to change up the seasoning from time to time. I’ve included additional variations below.
- Eggs. The main ingredient. I recommend organic, free-run large eggs for best flavor, color, and volume.
- Broth. Anchovy broth or dashi stock is ideal since it adds briny, deep flavor. Chicken or vegetable broth is also good. In a pinch, water can also be used. Essential for that soft, feathery, fluffy texture.
- Salty element. To flavor and season the eggs. Fish sauce or Sauwoojut (fermented salted shrimp) are commonly used. They add deep, umami-rich, salty flavor. If you don’t have either, use salt or soy sauce.
- Gochukaru. A pinch of Korean dried chili flakes adds color and flavor without too much spice.
- Green onion. Adds color and light onion flavor. A classic flavoring in Korean cuisine!
- Sesame oil. Adds aromatic richness.
- Sesame seeds. For nutty flavor and texture.
Variations:
Eggs are wonderfully versatile and pair well with a number of other ingredients. Over the years, I’ve experimented with many non-traditional additions. Some of my favorites for Korean Steamed Eggs include:
- Chili pepper. Finely minced chilies add so much flavor and spice! Thai, Fresno, green or red, and Jalapeno all taste great.
- Shrimp. Roughly chop into bite-sized pieces for tender nuggets of shrimpy goodness.
- Shitake Mushrooms. For earthy, woodsy flavor.
- Chili Oil. A generous drizzle tastes good with eggs of any kind.
- Mince or Ground Pork. Makes the dish more meaty and porky.
- Cheese. Kraft processed cheese slices or shredded block cheese (Mozarella, Cheddar, etc.) add so much flavor!
- Cilantro. Adds aromatic freshness. Especially good with shrimp + shitake mushrooms.
- Perilla Leaves. Finely chopped leaves add earthy, woodsy freshness..
Instructions:
The method for making Korean Gyeran Jjim is simple and straightforward.
- Whisk eggs + broth + salty element together.
- Add to a pot.
- Stir until large curds form, similar to scrambled eggs. The eggs should be 80% cooked.
- Cover and lower heat.
- Steam until fluffy and cooked through.
- Garnish and enjoy!
Watch how to make it:
PRO Tips:
- Whisk eggs well. No lumps or clumps whatsoever! Use a fork or whisk.
- Use a clay pot. A clay pot takes longer to heat but “holds” onto residual heat longer, allowing for minimal deflation.
- Garnish quickly. Prepare your garnish ahead of time to serve as quickly as possible!
How do I make extra fluffy Gyeran Jjim?
To make extra fluffy, dramatically voluminous Korean Steamed Egg, pay attention to these steps:
- The larger the egg curds, the fluffier the final result! Stir slowly to form large curds. They provide the necessary structure for the eggs to reach maximum height and volume. Be patient! It will feel slow in the beginning.
- Choose the right size pot! The egg mixture should fill 80-90% of the pot. If the egg mixture only fills 50% of the pot, it won’t reach the brim when steamed. A smaller allowance between egg mixture and pot size will yield a visually pleasing “over-the-brim” appearance.
- Cover with a bowl. Allows for maximum volume and rise. A regular lid will squash and flatten the eggs.
- Use a clay pot. Its ability to retain heat makes Gyeran Jjim extra fluffy.
Note: Although a sky-high, extra-fluffy Gyeran Jjim is very pretty and visually pleasing — the clean up can be rather messy. Water droplets and bits of egg will bubble up and dribble over the sides. If you don’t enjoy the clean-up, use a larger cooking vessel.
FAQ:
Do I need a Korean clay pot (Ttukbaegi) to cook this dish?
No, you do not need a clay pot or Korean earthenware bowl to make this dish! Ttukbaegi or clay pots are frequently used because they retain heat well. The additional heat prevents the eggs from deflating and keeps the eggs fluffy and bouncy for longer. Ttukbaegi Gyeran Jjim also makes it easy to transfer from stovetop to table.
If you don’t have an earthenware bowl, use a small saucepan instead. Stainless steel or non-stick (teflon or ceramic) saucepans all work. The method is the same. FYI the cook time will be faster because clay pots take a long time to heat up. Also, it will deflate faster, too.
Can I use water instead of broth?
Yes, water can be used instead of broth. In fact, I make this easy egg recipe with water about 50% of the time.
When using water, you’ll need to compensate by adding a little more fish sauce or saewoojut (fermented shrimp paste) to the eggs.
Help! Why do my eggs keep burning?
If your eggs keep burning, lower the heat. It will take more time but a slow, long cook on low heat will ensure minimal burning.
Some browning on the bottom and sides of the pot is normal. As long as it doesn’t taste bitter or affect the final taste, that’s ok.
Please note: Every stovetop is different. Over the years, I’ve found that burner size greatly affects the final outcome. Some burners heat faster and stronger than others. You may need to experiment in your kitchen. If one particular burner results in burned eggs, try a different one.
How do I eat/serve Gyeran Jjim?
Korean Steamed Eggs are typically eaten as banchan — one of many side dishes. Add rice and a few sides for a shared, communal meal.
For an individual, 1-person serving, simply make a smaller portion. And enjoy with rice and kimchi for a quick and delicious meal. (I’ve included both portion sizes in the recipe card below).
Other easy recipes:
- Salmon Ochazuke (Green Tea over Eggs)
- Gyeran Mari (Korean Rolled Omelet)
- Doenjang Jjigae (Soybean Paste Stew)
- Spicy Tuna Gimbap
- Bibim Guksu (Cold Spicy Mixed Noodles)
Fluffy Korean Steamed Egg (Gyeran Jjim)
Equipment
- 1 Ttukbaegi or Korean clay pot (small size, 500ml)
Ingredients
For 2-3 servings:
- 5 large eggs (organic, free run)
- 1 cup broth (anchovy, vegetable, chicken, or dashi) can be subbed with water
- 2 tsp fish sauce (or 1 tsp sauwoojut fermented shrimp)
- 2 green onion (minced)
- 1 pinch Gochukaru
For 1 serving:
- 3 large eggs (organic, free run
- 1/2 cup broth (anchovy, vegetable, chicken or dashi) can be subbed with water
- 1 tsp fish sauce (or 1/2 tsp sauwoojut fermented shrimp)
- 1 green onion (minced)
- 1 pinch Gochukaru
Instructions
- In a medium bowl, whisk eggs very well until smooth and runny.
- Add fish sauce, green onion, and pinch of Gochukaru. Add broth or water. Whisk again to combine.
- Heat a small Ttukbaegi (clay pot) over medium high heat. Immediately add the egg mixture. Stir slowly with a large spoon, making sure to scrape the bottom and sides. Keep stirring until large curds form, similar to scrambled eggs, about 3-4 minutes.
- When the eggs are 80-90% cooked, cover and adjust heat to low. Steam on low heat until puffy and cooked through, about 2-4 minutes.
- Remove lid and quickly garnish with sesame oil, sesame seeds, and little green onion. Enjoy with rice and banchan (side dishes) of choice!
Video
Notes
- The larger the egg curds, the fluffier the final result! Stir slowly to form large curds. They provide the necessary structure for the eggs to reach maximum height and volume. Be patient! It will feel slow in the beginning.
- Choose the right size pot! The egg mixture should fill 80-90% of the pot. If the egg mixture only fills 50% of the pot, it won’t reach the brim when steamed. A smaller allowance between egg mixture and pot size will yield a visually pleasing “over-the-brim” appearance.
- Cover with bowl. Allows for maximum volume and rise. A regular lid will squash and flatten the eggs.
- Use a clay pot. Its ability to retain heat makes Gyeran Jjim extra fluffy.
