10 Minute Korean Steamed Eggs Recipe (Gyeran-jjim)

Whip up this fast and easy 10 minute Korean Steamed Eggs recipe, perfect as an appetizer for Korean bbq night. It’s light, fluffy and absolutely delicious.

What is Korean Steamed Eggs (Gyeran-jjim)

Korean steamed eggs are a custardy, airy dish—typically cooked in an earthenware bowl. It is a simple protein dish that can be added to any meal and nicely paired with a bowl of rice. The seasoning is pretty simple and usually consists of sesame oil, soy sauce, salt, and scallions. This dish appears in many Korean BBQ restaurants in the U.S. or as a side dish option in Korean restaurants. Also, due to its simple ingredients, Korean steamed eggs are pretty healthy.

Korean Steamed Eggs (Gyeran-jjim) Ingredients

• 4 eggs
• 2/3 cup water: You can substitute water for chicken broth. Sometimes I like to add dasida power (Korean beef stock flavor) for a more umami flavor profile.
• Fish sauce: Adjust to desired taste. You can use other seasonings like salt or soy sauce
• Earthenware bowl (tukbaegi): This is a stone bowl that is often used to cook Korean soups. The tukbaegi material is great for retaining heat and keeps the contents of the bowl warm, providing a pleasant eating experience.
• Sesame oil (optional): This adds a nice nutty flavor.

Instructions

In an earthenware bowl, whisk together eggs, water, and a dash of fish sauce or other seasoning.

Cook the mixture until it’s just about set or about 70% done.

Cover the earthernware bowl with a lid and steam for an extra 5 minutes.

Top it off with scallions. You can drizzle sesame oil for a nice nutty flavor.

Enjoy the airy, eggy goodness with a bowl of rice!

If you enjoy this Korean dish recipe, you might want to check out the Korean corn cheese dish recipe which is also a common appetizer with Korean bbq.

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