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
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
- 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.
- 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.
- 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.
- 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.
- 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
