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Korean steamed eggs garnished with scallions and sesame seeds.
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5 from 242 votes

10 Minute Korean Steamed Eggs | Gyeran Jjim (계란찜)

Korean steamed eggs (gyeran jjim) is a delicious & easy side dish! Eggs are mixed with water or broth then steamed until light & fluffy! It's also called volcano steamed eggs because of their volcanic cone shape and the steam that's released from the eggs.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Side Dish
Cuisine: Asian, Korean
Servings: 4
Calories: 80kcal

Equipment

Ingredients

  • 4 large eggs
  • 5 Tablespoons water or broth see Note 1
  • ⅓ teaspoon sea salt
  • 1 teaspoon toasted sesame oil
  • pinch of black pepper
  • chopped green onions for garnish
  • sesame seeds for garnish

Instructions

  • Mix: Mix the eggs, water or broth, and sea salt together in a small bowl until the yolks and whites are well combined. Optional: strain the mixer for a finer texture.
    Eggs being mixed with water and salt.
  • Partially cook eggs: Heat a small pot over medium heat. I used a Korean earthenware pot (ttukbaegi) that holds about 2 cups of liquid. Pour the egg mixture in and continue stirring with a spoon, scraping the bottom and sides.
    Egg mixture being stirred with a spoon and cooking in a ttukbaegi.
  • When the eggs are about 75% cooked, you should see large curdles forming. Reduce the heat to low heat.
    Cover the pot with a domed lid or a heat safe bowl to steam the eggs. Steam for 2 to 3 minutes or until you see steam escaping from the lid. See Note 2.
    Black heat safe bowl used to cover steamed eggs.
  • Uncover the eggs and garnish with green onions, sesame oil, sesame seeds, and black pepper. Serve immediately and enjoy! See Note 3.
    Volcano Korean steamed eggs with green onions and sesame seeds in an earthenware pot.

Notes

  1. Broth - Use anchovy broth or dashi for more flavor. Adjust the salt according if your broth already contains salt. To make anchovy broth, boil water with anchovy seasoning packets. 
  2. Steaming the eggs - Use a bowl or lid that fits tightly over the pot and allows room for expansion as the eggs will expand as they steam.
  3. Serving - It's important to serve this immediately as it's natural to see some deflation overtime, similar to a soufflé. If the eggs deflate immediately, it could be a sign of overcooking or the stove being too hot. Try lowering the heat and reducing the steam time.
  4. Volcano steamed eggs - For the volcanic cone shape, it's essential the egg mixture fills up about 75% of the pot and to use a domed cover that allows room for expansion. I used a Korean earthenware pot that holds about 2 cups of liquid for this recipe. The egg mixture totals about 1.5 cups.

Nutrition

Calories: 80kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 265mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg