Korean Steamed Egg (Ttukbaegi Gyeran Jjim 뚝배기 계란찜)

This Korean egg dish is cook/ steam in an earthenware bowl hence the name ttukbaegi gyeran jjim, ttukbaegi means 'earthenware bowl' and gyeran jjim means 'steamed egg mixture'. In Korean families, it is often eaten as a side dish (banchan).

Unlike the norm Chinese steamed egg, whereby we mixed everything together before steaming; Gyeran Jjim is a bit different. You will need to bring the broth to a boil first, then only add in your egg mixture to the hot broth and stir/ whisk it to create a creamy consistency, then cover the lid to steam it.

The texture is not be as silky smooth as Chinese steamed egg, but they are light, fluffy, and soft. Definitely delightful-licious to eat them!

(Recipe adapted from Maangchi)
Prep Time  : 5 mins
Cook Time : 10 mins
Total Time : 15 mins
Serves       : 2 pax

2 eggs
1 cup chicken broth
1 Tbsp chopped spring onions
1/2 tsp fish sauce
1 tsp sesame oil

1. Whisk to combine eggs, fish sauce and spring onions in a bowl. Leave aside until needed.

2. In a claypot, bring chicken broth to a boil over medium high heat. Once boiling, reduce to medium low or low to simmer.

3. Add in the egg mixture to the simmering broth and stir well with a fork for approx. 12 seconds.

4. Close the lid and steam for approx. 4 - 5 minutes. Off the heat and immediately drizzle a teaspoon of sesame oil and sprinkle some chopped spring onions on top. Serve hot!

● I am using a small claypot with approx. 2 cups capacity. You may use similar earthenware bowl or casserole.

● If you have the time, you may substitute chicken broth with 'korean' broth made from kombu, dried anchovies, spring onions and radish.

● According to Maangchi, you may add an additional egg yolk for a more yellowish Gyeran Jjim.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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