korean steamed eggs

Korean steamed eggs (gyeran jjim) is a delicious &amp; easy side dish! Eggs are mixed with water or broth then steamed until light &amp; fluffy! It&#039;s also called volcano steamed eggs because of their volcanic cone shape and the steam that&#039;s released from the eggs.

10 Minute Korean Steamed Eggs | Gyeran Jjim (계란찜)

eggs

Tablespoons water or broth (see Note 1)

sea salt

sesame oil

black pepper

green onions (for garnish)

sesame seeds (for garnish)

Mix eggs

Mix: Mix the eggs, water or broth, and sea salt together in a small bowl until the yolks and whites are well combined. Optional: strain the mixer for a finer texture.

Pour eggs into pot

Partially cook eggs: Heat a small pot over medium heat. I used a Korean earthenware pot (ttukbaegi) that holds about 2 cups of liquid. Pour the egg mixture in and continue stirring with a spoon, scraping the bottom and sides.

Steam eggs

When the eggs are about 75% cooked, you should see large curdles forming. Reduce the heat to low heat. Cover the pot with a domed lid or a heat safe bowl to steam the eggs. Steam for 2 to 3 minutes or until you see steam escaping from the lid. See Note 2.

Garnish and serve

Uncover the eggs and garnish with green onions, sesame oil, sesame seeds, and black pepper. Serve immediately and enjoy! See Note 3.

Make fluffy and velvety Korean steamed eggs (Gyeran Jjim) with this easy recipe! Whisked eggs are combined with chicken stock and gently steamed in a pot to create a light, savory side dish that’s perfect with rice, Korean BBQ, or any meal. A simple yet delicious Korean classic!

Korean Steamed Eggs (Gyeran Jjim)

eggs (well beaten)

chicken stock

tsp Korean salted shrimp (liquid only, optional)

salt

tsp baking powder

tsp sesame oil (optional)

tbsp finely chopped green onion (optional)

Combine eggs, salted shrimp (if using), and a pinch of salt in a medium mixing bowl. Add baking powder and beat them well until frosty.

Pour chicken stock in a pot and bring it to boil over medium high heat. Reduce the heat to medium. Slowly pour egg mixture into the chicken stock as you stir gently with a spoon.

Keep stirring the egg mixture, scraping it as necessary from the side of the pot to the center. You will want to stir until the egg mixture reaches 80% cooked, about 2 minutes.

Cover the pot with a dome shaped heat-safe bowl immediately. Reduce the heat to low and let it simmer for 2-3 minutes.

Turn off the heat and remove the lid (make sure to wear kitchen gloves). You will see the egg mixture has risen well above the rim of your pot.

Been missing this from my childhood. Thank you so much. 

Is it normal to have a bit of broth pooling around the edges or my eggs are too small?

No more scrambled eggs for the brush family, these eggs are the bomb!  We served it with Thai dry curry and it was sublime.

https://content.jwplatform.com/videos/XbpZDgzV.mp4

Korean steamed egg (gyeran-jjim) is a popular egg side dish. Some call it Korean egg bomb, while others call it volcanic steamed eggs. Beaten eggs are mixed with chicken stock and simmered in a stone pot creating fluffy, savory custard egg with a hot steam shooting out.

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10 Minute Korean Steamed Eggs | Gye...

Korean Steamed Eggs (Gyeran Jjim)

Top 2 korean steamed eggs recipes from across the web

The most viewed korean steamed eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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10 Minute Korean Steamed Eggs | Gye...

Korean Steamed Eggs (Gyeran Jjim)

The most viewed korean steamed eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine