Today, let’s make Korean steamed eggs (gyeran jjim). It’s a simple, easy, and delicious Korean side dish that everbody loves. Think it looks difficult to make? Don’t worry about it! With this simple recipe, you’ll be able to nail the perfect steamed eggs every time. Light, fluffy, and full of flavor, this dish will become a go-to favorite whenever you need something comforting and satisfying.

KOREAN STEAMED EGGS (3 servings)

Ingredients:

5 large eggs
Small pinch of kosher salt
Generous pinch of sugar
1/2 green onion
1/2 tbsp finely chopped carrot (optional)
1 cup (240ml) water
1/2 tsp chicken bouillon powder (or Korean beef stock powder)
Generous pinch of toasted sesame seeds
1 tsp toasted sesame oil

Instructions:

PREP INGREDIENTS

1. In a small container, beat the eggs with a pinch of salt and sugar. (The sugar won’t make the eggs sweet; it will simply enhance the overall flavor.)

2. Thinly slice the green onion and finely chop the carrot (if using). Set them aside.

3. To a Ttukbaegi (Korean earthenware pot) or small heavy-bottomed pot, add the water and the chicken bouillon powder (or Korean beef stock powder). Stir to combine.

COOK KOREAN STEAMED EGGGS

1. Place the pot over medium heat. Once it starts to bubble, pour in the egg mixture. Stir gently for about 2 minutes, scraping the bottom and sides to prevent sticking. (The eggs will begin to set and almost look like scrambled eggs.)

For an extra fluffy version, like volcano steamed eggs, you can prepare some additional egg mixture and pour it a little bit at a time around the sides.

2. Reduce the heat to low. Add the green onions and carrots, then cover with a dome-shaped lid (or use a larger ttukbaegi or heat-proof bowl). Let it cook for 2 to 3 minutes. (During this step, the broth might overflow or you might smell a slight burnt smell, but don’t worry. It’s totally normal.)

Cooking Korean Steamed Eggs in Ttukbaegi

3. Turn off the heat and carefully remove the lid. Finish with a sprinkle of sesame seeds and a drizzle of sesame oil. Serve immediately!

MICROWAVE VERSION

This microwave version is even quicker, easier, and more convenient, so you might like it more, especially for busy mornings or weeknight dinners. Don’t worry! Just because you’re using the microwave, it doesn’t mean you’ll have to sacrifice flavor.

1. In a microwave-safe container, crack 5 large eggs and add a pinch of salt, a pinch of sugar, and 1/2 teaspoon of chicken bouillon powder (or Korean beef stock powder). Beat everything together until well mixed.

2. Pour in 1 cup (240ml) of hot water and mix thoroughly. (Using hot water will reduce the cooking time and help prevent overcooking.) Stir in the thinly sliced green onion and chopped carrots (if using). Cover the container with a lid or plate.

3. Microwave the egg mixture for 2 minutes. After 2 minutes, gently stir the eggs to ensure evenly cooking. Return the container to the microwave and cook for another 3 to 4 minutes, until the eggs are fully cooked. (Cooking time may vary slightly depending on your microwave.)

4. Once done, remove the eggs from the microwave. Finish with a sprinkle of sesame seeds and a drizzle of sesame oil. Serve immediately!

NOTES:

You can also make Korean steamed eggs by steaming them. If you prefer that method, check out this recipe for the steamed version.
Korean steamed eggs pair perfectly with any meal. Enjoy them with rice and kimchi, or add them as a side dish to enhance your spread. If you’re a fan of spicy food, try pairing them with Buldak Noodles, Dakgalbi (Korean spicy chicken stir-fry), Buldak (Korean fire chicken), or Jeyuk Bokkeum (Korean spicy pork stir-fry). Their soft texture helps cool down the heat and soothe your stomach.

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