🥚 Korean Gyeran Jjim (Korean Steamed Eggs)

Gyeran jjim is one of those Korean dishes that feels almost too simple to be this good!!!

It’s literally just eggs, water, and a few seasonings, but somehow it turns into the fluffiest, coziest steamed eggs with this almost custardy texture. And as someone who loves a savory breakfast, this is one of those meals I could eat over and over again and never get tired of.

If you’re coming from my WIEIAD video, this was the cozy breakfast I made with leftover multigrain rice and homemade kimchi, and honestly… it was the perfect way to start the day😭

It’s warm, savory, soft, and such an easy way to get in protein first thing in the morning. And the best part? It takes less than 15 minutes to make.

Makes: 2 servings | Total Time: ~12 minutes | Active Time: ~7 minutes

• 5 large eggs

• 3/4 cup water

• 2 tsp fish sauce*

• 1 green onion, finely chopped

• 1/4 tsp salt, or to taste

• sesame oil, for finishing

• sesame seeds, for topping

*Fish-free swap: Use 2 tsp soy sauce instead of fish sauce. Korean soup soy sauce works great if you have it, but regular soy sauce works too.

This is my favorite ttukbaegi/clay pot btw (code SARAPARK)

1. Whisk the eggs: In a bowl, whisk together the eggs, fish sauce, and salt until smooth. Stir in most of the chopped green onion, saving a little for the top.

2. Bring the water to a boil: Add the water to a small ttukbaegi/clay pot or heavy-bottomed pot. Bring it to a gentle boil over medium-high heat.

3. Add the eggs: Once the water is gently boiling, lower the heat to medium-low. Slowly pour in the egg mixture while gently stirring.

4. Stir until thickened: Keep stirring and scraping the bottom and sides of the pot as the eggs start to cook. Once the eggs look about 70-80% cooked and soft curds have formed, lower the heat to low.

5. Cover and steam: Cover with a heat-safe bowl or lid and let it steam for 3–5 minutes, or until the top is puffed and just set.

6. Finish and serve: Carefully remove the bowl or lid. Drizzle with sesame oil, then top with the remaining green onion and sesame seeds. Serve right away (I like pairing mine with rice and kimchi).

• Why boil the water first? Some gyeran jjim recipes mix the water directly into the eggs before cooking, which gives you a softer, more custardy texture. For this ttukbaegi-style version, I like bringing the water to a gentle boil first, then adding the eggs while stirring. It gives the eggs a fluffier texture and helps them puff up.

• What if I don’t have a ttukbaegi/clay pot? A small heavy-bottomed pot works too! Just make sure it’s not too wide, or the eggs will cook flatter instead of puffing up. You also want enough room for the eggs to rise, so don’t fill the pot all the way to the top.

• Do I have to cover it with a bowl?
  No, but it helps! A heat-safe bowl gives the eggs a little extra room to puff up, which is why you’ll often see it used for Korean steamed eggs. A regular lid works too. Just be careful when removing it because it gets very hot.

• How do I know when it’s done?
  The top should look puffed and just set. It’s okay if it jiggles a little, but it shouldn’t look liquidy. The eggs will keep cooking slightly from the residual heat, so try not to overcook them.

• Why did my gyeran jjim deflate? That’s normal! Gyeran jjim usually puffs up while steaming and then settles a little once the lid comes off. It will still taste delicious.

• Can I make this without fish sauce? Yes. Use soy sauce instead. The flavor will be slightly different and the eggs may look a little more beige, but it’s still savory and delicious :)

Gyeran jjim is best eaten fresh while it’s hot and fluffy, but leftovers can still be stored.

• Fridge: Let it cool, then cover and store in the fridge for up to 2 days.

• To reheat: Microwave gently in short intervals until warmed through. The texture will be a little firmer after reheating, but still good with rice.

I appreciate you so much & thank you for being here!!

Sparky ( ˘ ³˘)♥︎