Korean Steamed Eggs
- Korean Food Addict
- Oct 18, 2025
Korean Steamed Eggs
Korean steamed eggs (Gyeran-jjim) are a beloved classic dish featuring fluffy, cloud-like eggs that puff up beautifully in an earthenware pot. This recipe recreates the exact taste and visual appeal of restaurant-style steamed eggs right in your home.
The Magic of Steamed Eggs
The soft, pillowy texture that melts in your mouth makes Korean steamed eggs a favorite for all ages. With just simple ingredients, you can create this restaurant-quality dish in under 15 minutes.
Cooking Tips
The secret to perfect fluffy steamed eggs is constant stirring. Stirring with chopsticks over medium heat incorporates air, creating that signature light and airy texture. The right amount of water and proper heat control are also important - too much water makes it watery, and too high heat can cause burning.
Serving Suggestions
Korean steamed eggs can be enjoyed as a side dish with rice, as a snack, or even as a breakfast substitute. They're also popular as a drinking snack (anju). Serving in the earthenware pot keeps the eggs warm longer and adds to the authentic experience.
Instructions:
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Prepare the Eggs
- Crack 3 eggs into a small earthenware pot and beat with a whisk
- Add 1/3 tablespoon each of salt and sugar, then whisk again
- Prepare the Eggs
- Crack 3 eggs into a small earthenware pot and beat with a whisk
- Add 1/3 tablespoon each of salt and sugar, then whisk again
- Add Water and Mix
- Add 100ml of water and whisk once more
- Make sure all ingredients are well combined
- Cook the Steamed Eggs
- Place the pot on medium heat and continuously stir with chopsticks
- Keep stirring until the eggs become fluffy and puffy
- When fluffy texture forms, add chopped green onions and cover with lid
- Final Cooking
- Reduce to low heat and cook for about 4-5 minutes
- Open the lid to reveal beautifully puffed steamed eggs
- Sprinkle with sesame seeds and drizzle with sesame oil
Recipe Notes:
- Continuously stirring with chopsticks is key to achieving the fluffy texture. Don't stop stirring while on medium heat.
- Heat control is crucial. Start with medium heat, then reduce to low once the eggs become fluffy.
- Salt can be adjusted to taste. It's better to start with less and add more if needed.
- A traditional Korean earthenware pot (ttukbaegi) works best for even heat distribution and authentic presentation.
- You can substitute green onions with chives or add red chili peppers for extra flavor.
- Serve immediately while hot for the best taste. The steamed eggs may deflate slightly as they cool.
Ingredients:
Serving size
Main Ingredients
- 3 eggs
- 100 ml water
Seasonings
- 1/3 tbsp salt
- 1/3 tbsp sugar
Toppings
- to taste chopped green onions
- to taste sesame seeds
- 1 tbsp sesame oil