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Published 08/18/2020 Updated 12/05/2024
What Are Korean Steamed Eggs (Gyeranjjim)?
The term ‘Gyeranjjim’ (계란찜) comprises of two words. The first, ‘gyeran’ (계란), means ‘eggs’ in English. The second, ‘jjim’ (찜), refers to ‘something steamed’. This creamy and light dish acts as a smooth palate cleanser for other dishes that are usually richer and heavier. During the winter, gyeranjjim warms you as it settles into your stomach. During the summer, it is light and easy to eat. It doesn’t leave you feeling too full! To me, this is the perfect dish!
Typically, people make gyeranjjim in a Korean hot stone bowl called ttukbaegi (뚝배기). Then, they share the steamed egg from this pot. If you want to learn more about ttukbaegi, you can check out my article on this cookware. If you would like to buy one to cook with, you can buy them online or at your local Korean grocery store!
Korean Steamed Eggs Ingredient List:
Below, I list the ingredients used to make this recipe. I also linked any informative articles on my site connected to these ingredients:
- Eggs
- Fish Sauce (Learn about this ingredient here)
- Green Onion
- Chicken Broth, Anchovy Broth, Vegetable Broth, or Water
- Sesame Oil (Learn about this ingredient here)
- Optional: Pollack Roe
Korean Steamed Eggs (Gyeranjjim) Tips & Tricks:
Here, I list some helpful tips & tricks to help you make this easy Korean steamed egg recipe. If you have any questions, comment below or email me at [email protected]! I hope these tips help!
- While my recipe uses chicken broth, you can use other types of liquid as your base! Examples include anchovy broth, chicken broth, bone broth, or salted water. My personal favorite is chicken broth. Salted water works well for those who are vegetarian. I do not like the flavor vegetable broth adds when cooking the eggs (but this is just my personal preference based on the vegetable broths I have tried.)
- Beat the eggs until smooth. Otherwise, the mixture will clump into a mess. If you would like, try running your eggs through a mesh sieve. Doing this will help break down the eggs further.
- While cooking your Korean steamed eggs, chicken broth often bubbles out over the side onto your stove. This is normal! Unfortunately, you will probably have to clean your stove after making this dish!
- The cooking time can differ depending on the type of stove used. A gas stove takes much less time than an electric stove. I cooked on both and noted that it takes about 5-7 minutes with gas and 8-10 minutes with an electric stove. Keep an eye on this dish and check often. Once you know how to cook it on your stove, it is hard to mess up!!!
- If you want to watch as your eggs cook, you can use a clear glass bowl fitted over your ttukbaegi. If you do this, you will not need to lift the lid to see if the eggs are cooked.
Korean Steamed Eggs Frequently Asked Questions:
Now that we learned about some tips & tricks, I want to answer some questions you may have about this recipe! If I do not answer your question, feel free to leave a comment in the section below or email me at [email protected].
How Do I Make Korean Steamed Eggs (Gyeranjjim) on the Stove?
- Pour your chicken broth (or other broth) into your ttukbaegi. Then, bring the broth to a boil.
- Once boiling, bring the heat down to a simmer. Then, whisk in the egg mixture with a fork.
- Cover the pot and let it cook until the eggs are fluffy and jiggly. Once done, drizzle with sesame oil, top with green onions, and serve!
How to Make Korean Steamed Eggs (Gyeranjjim) in the Microwave?
- Pour a dollop of sesame oil into a small heat-resistant and microwave-safe bowl (such as the Le Creuset mini cocotte set). Then, brush the oil to cover the bottom and sides. If you do not do this, the egg will stick to the bowl.
- Add your chicken broth to your premade mixture. Then, pour your premade mixture into the small bowls. Fill up to 80% of the bowl. Then, cover the bowls with their lids or cling wrap.
- Place the bowls into the microwave and cook for 5 minutes. Check the eggs to see if they are done. Once done, drizzle with sesame oil, top with green onions, and serve!
Note: The microwave time differs depending on your microwave and how many bowls you place into the microwave at a given time.
What to Eat With Korean Steamed Eggs(Gyeranjjim)?
Gyeranjjim is served as a banchan (side dish) with other food. I recommend eating it with a stew (such as doenjang jjigae or kimchi jjigae), rice, kimchi, other small banchan, and meat such as samgyeopsal or beef!
Does This Recipe Contain Major Allergens? (Gluten, Soy, Etc.)
Before listing all of the major allergens, I want to state that all of my recipes are naturally gluten-free. On this blog, I only use and recommend gluten-free ingredients and brands. That being said, I list gluten as a potential allergen when necessary– this is because many Korean ingredients (such as soy sauce, gochujang, and doenjang) contain gluten unless you specifically buy gluten-free versions. Not only is this true for gluten, but it is true for other major allergens as well. As such, I always list allergy substitutions in the next section of my post.
This recipe does not contain 5 of the 9 major allergens. It does not contain:
- Peanuts
- Milk (Dairy)
- Wheat (Gluten)
- Soybean
- Tree Nuts
This recipe does contain 4 of the 9 major allergens. It can contain:
- Fish
- Crustacean Shellfish
- Eggs
- Sesame
Allergy Substitutions or Omissions:
For those with an egg allergy:
Unfortunately, the main ingredient of this dish is egg. If you have an egg allergy, I recommend avoiding this recipe altogether.
For those with a fish or crustacean shellfish allergy:
If you have a fish or crustacean shellfish allergy do not use the fish sauce in the recipe. While it adds saltiness with a hint of umami, it is not safe to use. Instead, I recommend using kosher salt to salt this dish!
For those with a sesame allergy:
If you have a sesame allergy, you can omit the toasted sesame oil! For this recipe, toasted sesame oil is used as a finisher to add a nutty flavor to this light and fluffy dish. You can use other types of oil as a nutty finisher instead. My favorite substitute is Korean perilla oil.
Important note: If you have a sesame allergy, check with your doctor before using perilla oil.
Is This Recipe Vegetarian or Vegan?
Unfortunately, this recipe is neither vegetarian nor vegan.
The main ingredient for this recipe is egg. Therefore, it cannot be made vegan.
To make this recipe vegetarian, you need to replace two ingredients. First, replace the fish sauce with kosher salt. Then, use the vegetable broth or water options rather than the chicken or anchovy broth.
How Do I Store Leftover Gyeranjjim?
You can store the leftover gyeranjjim in an airtight container in the refrigerator. To reheat, you can microwave it for 30 seconds at a time until it is hot. While still yummy, the texture and flavor will change when it is reheated.
Where Can I Buy the Ingredients for This Recipe?
Excitingly, you can buy all the necessary ingredients for this recipe at your local well-stocked grocery store!
If you want to buy ‘Made In Korean’ fish sauce, you can buy it online or at a Korean grocery store (such as H-Mart). Otherwise, you can use fish sauce brands made in other parts of the world.
Where to Buy Korean Ingredients Online?
Nowadays, there are many online options to choose from when ordering Korean food online. These websites are not limited to but include:
- Amazon
- H-mart
- Hanpoom
- Wooltari
- Seoul Mills
I Hope You Enjoyed Learning How to Make This Korean Steamed Eggs Recipe!
In the end, I hope you enjoyed learning how to make this Korean steamed egg recipe. If so, let me know in the comment section!
If you would like to read more about cooking, you can find recipes as well as further Korean ingredient articles on my blog. I listed some of our favorite Carving A Journey recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.
Further Carving A Journey Recipes:
If you have any questions or comments, email me at [email protected]. And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on Instagram, Facebook, and Pinterest. I also started a vlog YouTube channel with my husband! Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. Let me know if you try making this Korean steamed egg recipe. Thank you so much for stopping by!
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2 comments
Is that my old chopping block? Love you
YES IT IS! We use it everyday! Love you too xoxo