Korean Steamed Eggs (Gyeran Jjim)

Steamed egg topped with green onions in a black stoneware pot.

5 from 1 vote

Korean Steamed Eggs (Gyeran Jjim)

Level up your kitchen cred with these simple Korean Steamed Eggs that transform boring eggs into luxuriously fluffy steamed eggs in 10 minutes! This Korean restaurant favorite is faster to make than your next Netflix episode and wayyy more comforting (and delicious)!

Prep Time5

Cook Time4

Total Time10

Course: Appetizer, Side Dish, Snack

Cuisine: Asian, Korean

Servings: servings

Calories: 153kcal

Author: Mikha S.

Ingredients

4 eggs
1 teaspoon Mirin
2 teaspoons fish sauce
1 cup dashi stock
1 stalk green onion thinly sliced

Instructions

Heat earthenware or a small pot on medium heat.
Meanwhile, in a bowl, whisk together eggs, mirin, and fish sauce. For extra smooth eggs, pour the egg mixture through a sieve to remove any lumps.
Once the earthenware or pot is hot, pour in dashi stock and 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. Continue to whisk the eggs for a couple more seconds until they're well combined.
Switch to a wooden or silicone spoon, then continue to stir the eggs and scrape the bottom and sides of the pot. Continue to cook and bring the fluffy egg curdles to the center until you feel resistance and it's about 75% cooked.
Turn heat to low, cover with a lid, and cook for about 2-3 minutes in earthenware or 3-4 minutes in a pot. You'll know when they're done when the center of the eggs is set. Turn off heat and top with toasted sesame seeds & sliced green onions if you're feeling fancy. Serve & enjoy immediately!

Notes

Use the freshest eggs you have for the best flavor & richest color. You can do a quick float test to check the freshness of the eggs (noted in the blog post above).
Dashi Stock: This adds saltiness and umami. The dried seasoning is super convenient, like chicken bouillon.
Mirin: This is a cooking wine that enhances the flavors of the dish.
Ultra Smooth Eggs: Pour the mixed egg ingredients through a sieve before cooking for a silky, fluffy texture.
Pot Selection: Earthenware is traditional, but a regular sauce pot works well too. A see-through lid helps prevent overcooking. Cooking time is around 5 minutes, adjusting slightly based on pot thickness.
Flavor Boost: Whisk in dashi stock, mirin, and fish sauce for extra deliciousness. These subtle flavors make the eggs addictively good!

Nutrition