Korean
Gyeran-jjim
This Korean steamed egg is soft, savory, and gently bubbling in a hot ttukbaegi, with a custardy texture from anchovy-kelp broth and a little salted shrimp. It is served straight from the pot, finished with scallion and sesame oil.
Ingredients
- Large eggs3
- Anchovy-kelp stock3/4 cup
- Saeujeot, Korean salted shrimp, finely minced1 teaspoon
- Fish sauce or soup soy sauce1/2 teaspoon
- Scallion, finely chopped1 tablespoon, plus more for garnish
- Carrot, very finely diced1 tablespoon
- Toasted sesame oil1/2 teaspoon
- Toasted sesame seeds1/2 teaspoon
Method
- Crack the eggs into a bowl and beat thoroughly until no streaks remain.
- Add the anchovy-kelp stock, minced saeujeot, fish sauce or soup soy sauce, chopped scallion, and diced carrot, then whisk to combine.
- Strain the egg mixture through a fine sieve for a smoother, softer texture.
- Pour the mixture into a small ttukbaegi or heavy 2-cup heatproof pot.
- Set the pot over medium heat and stir constantly with a spoon, scraping the bottom and sides, until small soft curds begin to form and the mixture looks slightly thickened.
- Reduce the heat to very low, cover tightly with a domed lid or an overturned heatproof bowl, and cook for 4 to 5 minutes until the egg puffs and sets in the center.
- Turn off the heat and let it rest, covered, for 1 minute so the steam finishes the custard.
- Drizzle with sesame oil and garnish with extra scallion and sesame seeds before serving hot in the pot.
Common questions
Can I make gyeran-jjim without anchovy-kelp stock or saeujeot?
Yes. Use water or unsalted broth, then add a little more fish sauce or soup soy sauce for savory depth. If you skip saeujeot, season gradually so it stays balanced, not overly salty.
How long should I cook gyeran-jjim so it stays fluffy and not rubbery?
After the egg starts thickening on medium heat, switch to very low heat and cover for 4 to 5 minutes. Turn off the heat and rest covered 1 minute. Overcooking makes it dense and watery.
What are the most common mistakes when making gyeran-jjim?
The biggest mistakes are high heat, not stirring early enough, and forgetting to strain the eggs. High heat causes curds and scorch marks; straining removes chalaza and bubbles for a smoother, custardy texture.
How should I store leftover gyeran-jjim and reheat it?
Cool it quickly, cover, and refrigerate for up to 2 days. Reheat gently in a covered pot or microwave at low power with a spoonful of water or stock to restore moisture. It will be less fluffy after chilling.
What’s the best way to serve gyeran-jjim?
Serve it immediately in the hot ttukbaegi or pot, topped with sesame oil, scallions, and sesame seeds. It pairs well with rice and banchan. If serving guests, keep it covered until the last moment so it stays puffed.