Traditional Korean steamed eggs are called “Gyeran-Jjim” in Korean. Gyeran means egg, and jjim refers to a steamed dish. Gyeran-jjim is a very popular side dish in Korean cuisine, but really it can be eaten on its own as the main dish as well!
Some Notes on the Korean Steamed Egg Recipe
Most recipes for Korean steamed eggs call for shrimp paste, which is available at most Asian supermarkets. However, since shrimp paste may be difficult to access, fish sauce is a great substitute.
The dashi soup base packets I used are by Kuze Fuku & Sons and were previously sold at Costco. You can find something similar at your local Asian supermarket, or you can also use dashi powder or chicken broth.
What is the best pot to cook Korean steamed eggs?
You can use any small pot to make Korean steamed eggs, but a Korean earthenware pot (“ttukbaegi”) is recommended. They can be found at your local Asian supermarket at a very affordable price (usually less than $10 for the smaller pot). These pots retain heat well so your dishes stay hot throughout your meal. They’re great for cooking rice, steamed eggs, and stews, and are available in various sizes.
Serving Korean Steamed Eggs
Korean steamed eggs can be enjoyed on its own, but traditionally, it is served with a bowl of cooked rice and a variety of Korean side dishes called “banchan.” You may also find Korean steamed eggs served at Korean BBQ restaurants as a complimentary side dish along with kimchi and other vegetable-based side dishes.
Korean Steamed Eggs ("Gyeran-Jjim")
Ingredients
- 4 eggs
- 1/2 cup dashi or chicken broth
- 1.5 tsp fish sauce
- 1 tsp sesame oil
- 1 stalk green onion thinly sliced
- Pinch Korean red pepper flakes for garnish optional
Instructions
- Add broth to a small pot and bring to a boil.
- While the broth is coming to a boil, make your egg mixture. Add eggs, fish sauce, sesame oil, and the white part of the green onion (thinly sliced) to a medium bowl. Whisk until well combined.
- Once your broth has come to a boil, slowly pour in the egg mixture and continue to mix with a fork or chopsticks. Once the eggs start to curdle and bits of cooked egg stick to your fork, close the lid and reduce the heat. Let cook for 8 minutes or until the water is fully evaporated. Do not repeatedly open the lid as the eggs will not steam properly.
- Once your eggs have fully steamed and all the broth has cooked off, top with the remaining green parts of your green onion (thinly sliced) and garnish with a pinch of Korean red pepper flakes.
- Serve with rice and your favorite Korean side dishes (banchan).
