andrejthechef
KoreaEggsSide

Gyeran-jjim

Fluffy, savory Korean steamed eggs, puffed well above the rim of a hot earthenware bowl.

prep
5 min
cook
15 min
total
20 min
serves
2
level
easy
Gyeran-jjim, a dish from South Korea

Gyeran-jjim is Korea's steamed egg side dish, whisked eggs and stock steamed until they puff up well above the rim of a hot earthenware bowl, wobbly and soft inside.

It's a small side on a Korean table, but a genuinely good one, closer to a savory custard than scrambled eggs.

Part of our 20 best egg recipes list.

method

  1. Whisk the eggs thoroughly in a bowl, then whisk in the water or stock and fish sauce or salt until smooth, straining through a sieve for the smoothest texture.

  2. Pour the mixture into a small heatproof earthenware or ceramic bowl, filling no more than two-thirds full.

  3. Set the bowl into a larger pot with a few centimeters of simmering water, cover, and steam over medium heat for about 10 to 12 minutes.

  4. Stir once gently around the 5-minute mark to help it rise evenly, then re-cover.

  5. The eggs are ready when puffed, set but still wobbly in the center, and roughly doubled in volume.

  6. Scatter with spring onion, a few drops of sesame oil and sesame seeds, and serve immediately while still puffed and hot; it deflates within a minute or two out of the steam.

chef's tips

  • The puff is temporary. Gyeran-jjim is meant to be brought to the table and eaten while it's still rising out of the bowl, not left to sit.
  • A heavy, thick-walled bowl holds heat and helps the eggs keep rising even after they're pulled off direct heat.