Korean Steamed Eggs Recipe

Introduction

Korean Steamed Eggs are a silky, savory dish that’s both comforting and quick to prepare. This delicate recipe uses simple ingredients to create a smooth, custard-like texture perfect for any meal.

Ingredients

• 10 eggs
• 1 1/4 cups vegetable broth
• 1/2 teaspoon fish sauce
• 1 stalk scallion
• 1 teaspoon sesame oil

Instructions

1. Step 1: In a medium mixing bowl, beat the eggs and add the fish sauce. Mix until well combined.
2. Step 2: Brush an earthen pot with half of the sesame oil. Place the pot on the stovetop and pour in the vegetable broth. Bring it to a boil over medium-high heat.
3. Step 3: When the broth boils, reduce the heat to medium-low. Slowly pour in the beaten eggs while stirring gently in the pot until about 75% of the mixture cooks, about 3-5 minutes.
4. Step 4: Cover the pot with a dome-shaped bowl. Lower the heat to low and let it steam for another 3-4 minutes.
5. Step 5: Drizzle the remaining sesame oil on top and sprinkle with chopped scallion. Serve warm.

Tips & Variations

• Use low-sodium vegetable broth to better control the saltiness of the dish.
• For a richer flavor, add a small pinch of sugar or a few drops of soy sauce.
• Try garnishing with toasted sesame seeds or chili flakes for extra texture and heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or over low heat on the stovetop, stirring occasionally to maintain the smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used as a substitute, which will add a deeper, savory flavor to the steamed eggs.

What if I don’t have an earthen pot?

You can use a small, heavy-bottomed saucepan instead. Just adjust the heat carefully to avoid burning and maintain the gentle steaming process.

Korean Steamed Eggs Recipe

---

★★★★★

4.6 from 137 reviews

• Author: Jake
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

Korean Steamed Eggs, known as Gyeranjjim, is a comforting and fluffy egg custard steamed gently on the stovetop. This savory dish is made with eggs, vegetable broth, fish sauce, and sesame oil, creating a light yet flavorful side that pairs perfectly with Korean meals.

---

Ingredients

Scale 1x2x3x

Egg Mixture

• 10 Eggs
• 1/2 teaspoon Fish Sauce

Broth and Seasoning

• 1 1/4 cup Vegetable Broth
• 1 teaspoon Sesame Oil (divided: 1/2 teaspoon for brushing, 1/2 teaspoon for drizzling)
• 1 stalk Scallion, chopped

---

Instructions

1. Prepare Egg Mixture: In a medium mixing bowl, crack all 10 eggs and add 1/2 teaspoon of fish sauce. Whisk together until the mixture is well combined and slightly frothy to ensure even texture.
2. Prepare Pot and Broth: Brush the inside of an earthen pot with 1/2 teaspoon of sesame oil to prevent sticking. Place the pot on the stovetop and pour in 1 1/4 cups of vegetable broth. Bring the broth to a vigorous boil over medium-high heat.
3. Add Egg Mixture: Once the broth reaches a boil, reduce the heat to medium-low. Slowly pour the beaten eggs into the pot while continuously stirring gently with a spoon or spatula. Continue stirring until about 75% of the egg mixture is set, which should take around 3 to 5 minutes. This step ensures soft, fluffy texture without lumps.
4. Steam Eggs: Cover the pot with a dome-shaped bowl to trap steam and reduce the heat to low. Let the eggs cook undisturbed for an additional 3 to 4 minutes until fully set and tender.
5. Garnish and Serve: Remove the cover and drizzle the remaining 1/2 teaspoon of sesame oil over the top. Sprinkle chopped scallion on the eggs for a fresh and aromatic finish. Serve the Korean steamed eggs warm as a side dish.

Notes

• Using an earthen pot or a heavy-bottomed pot helps with even heat distribution and prevents burning.
• Slow pouring and constant stirring are key to achieving soft, custard-like eggs rather than scrambled.
• Adjust the seasoning with more fish sauce or a pinch of salt if you prefer a stronger umami flavor.
• This dish pairs well with Korean staples like rice, kimchi, and grilled meats.
• Vegetable broth can be substituted with chicken broth if not keeping vegetarian.

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Korean

Keywords: Korean steamed eggs, Gyeranjjim, steamed egg custard, savory egg dish, easy Korean recipe, side dish