Korean Steamed Eggs (Gyeran Jjim): Silky Savory Custard Recipe

These light, fluffy Korean steamed eggs cooked in earthenware are comforting and simple to make.

I remember my first taste of gyeran jjim as a child. The texture was so soft and silky I wanted the whole pot to myself. I used to think it was complicated, but it’s actually easy once you learn the technique.

The ingredients are minimal and the steps are straightforward. The main challenge is mastering the gentle cooking method. Read on and I’ll walk you through it.

Ingredients

• eggs
• chicken broth (or any broth: vegetable, dashi, anchovy, etc.)
• salted fermented shrimp (or substitute fish sauce, salt, or soy sauce)
• sugar

Toppings:

• scallions
• sesame oil
• American cheese slice (optional)

The four core ingredients are eggs, broth, salted shrimp, and a touch of sugar. Toppings like scallions, sesame oil, and cheese are optional. If you don’t enjoy sesame oil’s flavor, omit it.

For the smoothest, silkiest texture, pass the beaten eggs through a sieve to remove large bits, then mix in broth to loosen the custard. Season with a small amount of salted shrimp (or fish sauce, salt, or soy sauce) and finish with a pinch of sugar. The sugar won’t make the dish noticeably sweet; it balances and elevates the other flavors.

Mastering the technique

Gyeran jjim can be tricky the first time, but once you get the hang of it the method becomes second nature. The key is controlling heat and stirring carefully.

Ttukbaegi

This dish is traditionally cooked in a ttukbaegi, a Korean earthenware pot. You can use a ramekin or ceramic bowl instead, but an earthenware pot helps retain heat and gives the classic presentation. If you enjoy Korean cooking, a ttukbaegi is a useful investment.

Cooking the eggs

The secret to perfect gyeran jjim is gentle, patient cooking. It typically takes about eight minutes, depending on your cookware and stove. Lightly oil the ttukbaegi and preheat it over medium heat. Pour the sieved egg mixture into the warm pot and watch closely.

Stir occasionally at first as the mixture warms, then stir continuously once curds start forming so the bottom and sides don’t overcook. Keep the movement steady to encourage even, small-to-medium curds and a creamy texture. When the eggs are about 80% set, add a few drops of sesame oil, scatter chopped scallions, and place a slice of cheese on top if using.

Turn off the heat, then cover the pot with a heatproof bowl or lid to trap steam. The bowl acts as a dome to continue gentle cooking and encourage the egg to puff slightly. Let it rest for about 30 seconds to a minute; you’ll know it’s ready when small droplets of water seep around the edges. The eggs should rise while hot and slowly deflate as they cool.

When you lift the cover, the cheese will be melted and the surface should be soft and silky. Serve immediately while warm.

Ingredients (measured)

• 6 eggs
• ½ cup chicken broth (or broth of choice)
• ½ tsp salted shrimp (or fish sauce, salt, or soy sauce)
• ½ tsp sugar
• oil for the pot
• a few drops of sesame oil (optional)
• 1 slice American cheese (optional)
• chopped scallions (optional)

Step-by-step instructions

1. Crack all eggs into a bowl and whisk until smooth. For the silkiest texture, pass the eggs through a fine sieve. If you skip sieving, whisk thoroughly to break up any white strands.
2. Add the broth and whisk to combine. Season with the salted shrimp (or your chosen substitute) and the sugar. The sugar balances the flavors without making the dish sweet.
3. Oil the ttukbaegi or ceramic pot and warm it gently over medium heat. Pour in the egg mixture and begin to cook. Adjust the heat as needed—too hot will overcook the bottom quickly.
4. Stir often at the start, then more continuously as curds begin to form, scraping the sides and bottom to promote even cooking. Stop when the eggs are about 80% set; this usually takes around eight minutes but will vary with equipment.
5. Top with scallions, a few drops of sesame oil, and a cheese slice if desired. Turn off the heat and cover with a heatproof bowl to trap steam and finish cooking. When water droplets appear around the pot’s edge, leave it covered for another 30–60 seconds, then remove the lid. Serve immediately.