Have you had steamed eggs before? This recipe is really easy! All you need is a small pot and some patience.
What is gyeranjjim?
Gyeran means eggs and jjim means a type of steamed dish therefore gyeran-jjim are steamed eggs. Think of the fluffiest omelet you’ve ever had and you may be able to imagine what gyeran-jjim tastes like. It’s savory and can be customized to whatever you’re craving.Jump to Recipe
I grew up eating this dish so it brings me a lot of comfort. When a lot of my friends were having omelets or scrambled eggs in the morning, my mom would bring me delicious steamed eggs.
This recipe is pretty basic but feel free to add whatever toppings you like!
Toppings I would recommend:
- Green Onions
- Bell Peppers
- Sesame Oil
- Chili Oil
Gyeranjjim is usually served in a ttukbaegi but you can use any small pot.
- Beat together three eggs until it becomes very thin- you can always use more but my stone pot can only handle 3 eggs before it overflows. Season the eggs with fish sauce (or soy sauce) and mirin.
- Add 1 cup of broth to your pot and bring it to a simmer over medium heat. You can also use water but it won’t taste as good. I like using dashi because it tastes more like how my mom used to make it. I’ve tried using chicken stock before and it works! Beef broth is a little too heavy in my opinion but of course, you can use it if you wish!
- After the broth comes to a simmer, turn down the heat to low and quickly mix in your eggs. My preferred tool for this job are my trusty chopsticks.
- Once the eggs have become one with the broth, remove the bubbles from the top. This step isn’t necessary but it makes it look prettier!
- Cover the eggs and let it cook until the eggs have set. It takes around 10 minutes.
- Once finished, garnish with some green onions and a drizzle of sesame oil for flavor.
Gyeranjjim (Korean Steamed Eggs)
- 3 whole eggs
- 1 teaspoon of fish sauce or soy sauce
- 1 teaspoon of mirin
- 1 cup broth or water
- Sliced green onions for garnish
- Beat the eggs until they are thin.
- Season with fish sauce (or soy sauce) and mirin.
- Add 1 cup of broth (or water) to a small pot
- Bring it to a simmer over medium heat
- Turn the heat down to low and whisk in the eggs very quickly (you want to avoid large pieces of scrambled eggs)
- Remove the bubbles
- Cover and let the eggs cook for 10 minutes or until they have set
- Garnish with green onions