Simple Korean Steamed Eggs (Gyeranjjim, 계란찜)
In Korean cuisine, eggs are a common ingredient for side dishes. While living in Germany, I’ve noticed that Europeans also love eggs! This simple steamed egg dish is an essential Korean recipe, made in various ways. Today, I’ll share a foolproof method for a soft and fluffy steamed egg.
If you have a Korean ttukbaegi (earthenware pot), it’ll look more authentic, but a small saucepan or a Staub mini pot works perfectly too. The recipe below is ideal for 2 people, but feel free to double or triple the portions if needed.
Instructions
In a pot, combine water, tuna fish sauce, and cooking wine. Bring it to a boil over medium heat.
Add the eggs: Crack the eggs into a bowl and beat them well. Pour the beaten eggs into the boiling water while stirring continuously. Make sure to scrape the bottom of the pot to prevent sticking.
Cook gently: Once the eggs start to form soft, fluffy curds, reduce the heat to the lowest setting and cover the pot with a lid. Let it steam for 3–5 minutes until the surface is set and no longer liquid.
Finish with seasoning: Drizzle with sesame oil, sprinkle with black pepper, and garnish with green onions. Cover the pot again for about 1 minute to let the flavors meld.
Your delicious gyeranjjim is ready! It’s perfect as a side dish with rice or even as a standalone breakfast. Enjoy!
