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Here are all the tips and tricks you need to create the most perfectly fluffy Korean steamed egg dish, gyeran jjim, that is sure to be a hit with the whole family.

Gyeran jjim scooped from earthen bowl.
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What is Gyeran jjim?

Gyeran-jjim is a popular Korean side dish that translates to “steamed eggs” in English. It is commonly served as a complimentary side at Korean bbq restaurants.

It has a soft, tender, and fluffy texture, similar to a light custard or souffle. The eggs are steamed gently, resulting in a delicate and velvety consistency.

When cooked to perfection, which I will be showing you here, gyeran jjim should be slightly wobbly and easy to scoop with a spoon.

This simple and comforting dish is perfect for baby breakfast, toddler meals, or any time you desire a delicious and wholesome side dish.

I prefer it in its simplest form, with just a bowl of rice, a drizzle of sesame oil, and a side of kimchi. DELISH!

Ingredients

All the ingredients laid out and labelled.
  • Eggs – You will need 4 large eggs. Be sure to whisk the eggs thoroughly to get the mixture as smooth as possible.
  • Chicken stock or broth – you can also use water BUT stock will provide more flavor.
  • Green onion- added for flavor, texture, and visual appeal
  • Sesame oil – adds a rich, nutty flavor
  • Salty element (Optional) – my grandmother used to always add a little bit of sauwoojut (fermented salted shrimp) for added umami flavor. You can also use salt, fish sauce, or soy sauce. I recommend leaving it out for babies as it’s important to pay attention to their salt intake
  • Vegetables (Optional) – finely chopped carrots, zucchini, mushrooms, bell pepper, etc.

Step-by-Step Instructions

A four image collage of how to make gyeran jjim step by step.
  1. Whisk the eggs, chopped green onion, and optional ingredients thoroughly until the yolks and whites are well combined.
  2. Pour stock in a earthenware (ttukbaegi) and bring it to a boil.
  3. Reduce heat to medium-low heat and pour egg mixture. Stir with a spoon and lower heat to low. Cover with a dome shaped heat-safe bowl. Steam for 8-10 minutes, stirring halfway in between, until the eggs are set.
  4. Turn off the heat, remove the bowl, and add a drizzle of sesame oil, sesame seeds, and more green onion, if desired. Serve immediately!

Tips for Success

Cooked eggs with drizzle of sesame oil and green onions.
  • Use the right size pot – you want the egg mixture to fill 80% of the pot so that the egg mixture can rise and puff up during the cooking process, creating the iconic dome-like shape.
  • Stir halfway through, scraping the bottom of the pot to prevent the eggs from burning.
  • Use a dome shaped bowl rather than a flat lid or plate so that there’s enough room for the eggs to rise.
  • Be sure to use oven mittens when removing the lid as it will be super hot!

Variations

While the traditional recipe includes green onions, here are some fun additions to gyeranjjim!

  • Finely chopped vegetables – my favorites are carrots, mushrooms, zucchini, and bell peppers
  • Seafood – shrimp, salmon, or canned sardines (so wonderful for supporting baby’s rapid brain development during the early years)
  • Gochugaru (Korean red chili flakes) or finely sliced chili peppers if you want to make it spicy
  • Cheese – any good melting cheese like cheddar or mozzarella cheese. Add right before covering the pot with a bowl so that it metls beautifully.

Serving Suggestions

A big strip of steamed eggs on left and combined with quinoa on the right.

Serve this steamed egg dish as is or combine with cooked grains like rice, oatmeal, quinoa, and even lentils. It’s delicious on top of sushi bake too!

For babies and toddlers, scoop out a small portion onto their plate and wait until the eggs are completely cooled.

You can also pack in a lunch box for daycare or preschool. And if you have older kids, here are some easy lunchbox ideas for kindergarten and beyond.

Equipment

The best pot to cook gyeran jjim is a traditional Korean earthenware pot called “ttukbaegi.” It is made of porous clay, which allows for even heat distribution during the steaming process. This ensures that the gyeran jjim cooks uniformly, resulting in a consistent and smooth texture.

While you can still make the dish using other heatproof pot or container, using ttukbaegi enhances the authenticity, flavor, and visual appeal of the dish.

Storage

Korean steamed eggs is best served immediately, but if you have leftovers, cool down to room temperature and transfer to an airtight container.

Refrigerate for up to 3 days.

Frequently Asked Questions

Can I make gyeran jjim without a Korean earthenware bowl (ttukbaegi)?

Ttukbaegi is commonly used as it allows for even heat distribution during the steaming process, ensuring that the gyeran jjim cooks uniformly.

However, you can use a small heavy bottomed saucepan. You will need to increase the cooking time, about 2-3 minutes, as the earthenware retains heat better and distributes it more evenly. Keep an eye on it and don’t overcook as the eggs will start to become rubbery and turn greyish-blue in color.

How can I microwave gyeranjjim?

Lightly grease a microwave-safe bowl with sesame oil to minimize the eggs from sticking. Pour the egg mixture into the bowls and cover with a lid or cling wrap. Place into the microwave the cook for 2 minutes. Stir and cook for an additional 2-3 minutes.

More Korean Dishes

5 from 2 votes

Gyeran Jjim (Korean Steamed Eggs)

Here are all the tips and tricks to create the most perfectly fluffy Korean steamed eggs, or gyeran jjim that is sure to be a hit with the whole family.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4
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Ingredients 

  • 4 eggs
  • 1/3 cup chicken or vegetable broth
  • 1/4 teaspoon salt (optional)
  • 1 teaspoon sesame oil
  • chopped green onion

Instructions 

  • Whisk the eggs, chopped green onion, and optional ingredients thoroughly until the yolks and whites are well combined.
  • Pour stock in a earthenware (ttukbaegi) and bring it to a boil.Reduce heat to medium-low heat and pour egg mixture. Stir with a spoon and lower heat to low.
  • Cover with a dome shaped heat-safe bowl. Steam for 8-10 minutes, stirring halfway in between, until the eggs are set.
  • Turn off the heat, remove the bowl, and add a drizzle of sesame oil, sesame seeds, and more green onion, if desired. Serve immediately!

Notes

  • Use the right size pot – you want the egg mixture to fill 80% of the pot so that the egg mixture can rise and puff up during the cooking process, creating the iconic dome-like shape.
  • Stir halfway through, scraping the bottom of the pot to prevent the eggs from burning.
  • Use a dome shaped bowl rather than a flat lid or plate so that there’s enough room for the eggs to rise.
  • Be sure to use oven mittens when removing the lid as it will be super hot!

Nutrition

Calories: 73kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Potassium: 63mg | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 2 votes (2 ratings without comment)

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