Korean soft steamed eggs, also known as Gyeran Jjim, are super fully eggs whipped with umami-filled dashi broth. It’s a popular Korean side dish that’s easy to find at Korean restaurants. Make these delicious eggs in 10 minutes or less at home!
How to Make Soft Steamed Eggs
To get that silky smooth texture that these soft steam eggs are easy with the right techniques!
- The Secret Step to Ultra Smooth Eggs: Before you turn on the stove, there’s one simple step to follow. It'll ensure you have that silky fluffy egg texture! Once you mix all your egg ingredients together, pour it through a sieve before bringing it to the stove. This removes any thick egg lumps so you’re only left with ultra-smooth eggs!
- Know Which Pot to Use: Korean soft steamed eggs are typically cooked and served in earthenware. If, however, what do you use if you don’t have one?! I tested using a regular sauce pot at home and it turned out just fine as well! If you have a see-through lid to go with it, that’s even better! The cooking time will still be around 5 minutes but may vary slightly depending on the thickness of the bottom of the pot. If you have a clear lid, you have a better chance of not overcooking them!
- The Trick to Filling It with Flavor: I was surprised to find out these delicious steamed eggs aren’t filled with just eggs! While whisking them in your earthenware or pot, you have the opportunity to boost it with extra flavors by using dashi stock, mirin, and fish sauce! They may be subtle, but this makes all the difference to make them addictively good!
Looking for More Quick & Easy Side Dishes?
- Furikake Kale Chips
- Shrimp & Avocado Wontons
- Spicy Garlicky Edamame
- Marinaded Eggs
- Bok Choy with Garlic Sauce
Korean Soft Steamed Eggs
- Heat earthenware on the stove on medium heat. If you don’t have earthenware, you can cook it in a medium pot.
- Meanwhile, in a bowl, whisk together eggs, mirin, and fish sauce well. For extra smooth eggs, pour mixture through a sieve to ensure eggs are smooth.
- Once the earthenware or pot is hot, pour in dashi or vegetable stock. Bring it to a soft boil.
- Whisk the stock as you slowly pour in egg mixture - this prevents the eggs from sticking to the pot. Mix the eggs and stock together for a couple of seconds until it’s well combined.
- Turn heat to low, cover with a lid, and cook for about 5 minutes in earthenware or 6 ½ minutes in a pot. Eggs should be set, then turn off heat and top with green onions. Serve immediately.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.