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korean steamed egg (gyeran jjim) in ttukbaegi
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5 from 1 vote

Fluffy Korean Steamed Egg (Gyeran Jjim)

Soft and fluffy Korean Steamed Eggs, also known as Gyeran Jjim. Make this classic and popular Korean side dish in only 15 minutes! Enjoy the fluffy texture and savory, addictive flavor. A universally adored Korean recipe that's extremely versatile. And easy to make!
Prep Time5 minutes
Cook Time8 minutes
Course: Side
Cuisine: Korean
Keyword: Gyeran Jjim, Korean, Steamed Egg
Servings: 2
Calories: 113kcal
Author: The Subversive Table | Lis Lam

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

To make it extra fluffy:
  • 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.

Nutrition

Calories: 113kcal | Carbohydrates: 2g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 279mg | Sodium: 579mg | Potassium: 130mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg