Korean Steamed Egg (Gyeran-jjim)
Quick answer
Gyeran-jjim is a Korean steamed egg dish made by whisking eggs together with anchovy stock and salted shrimp, then cooking the mixture slowly in a stone pot over low heat...
What makes this special
- Gyeran-jjim uses salted shrimp and anchovy stock for a savory, whisked egg pot preparation.
- Fermented salted shrimp and anchovy stock season the egg without added salt
- Straining the egg mixture removes bubbles for a smooth surface finish
Key ingredients
Core cooking flow
- 1 Beat 4 eggs in a bowl, mix in 180 ml anchovy broth and stir evenly.
- 2 Add 1 tsp salted shrimp, 2 tbsp minced carrot, and 1 tbsp green onion to the egg mixture and stir.
- 3 Pour egg mixture into a clay pot and heat on low, or place over boiling wate...
Gyeran-jjim is a Korean steamed egg dish made by whisking eggs together with anchovy stock and salted shrimp, then cooking the mixture slowly in a stone pot over low heat with the lid on. The anchovy stock establishes a deep savory backbone, and the salted shrimp adds a fermented, briny salinity that eliminates the need for additional seasoning. Straining the egg mixture through a fine sieve before cooking removes air bubbles and ensures the finished custard has a smooth, unbroken surface rather than the pitted texture that forms when bubbles are trapped and burst during cooking. The stone pot should not be preheated before the egg mixture is added. Starting cold and bringing the heat up slowly with the lid in place traps steam inside, which gives the custard its signature cloud-like softness and prevents the surface from drying out. Small pieces of carrot and sliced green onion add color, and a final drizzle of sesame oil with a scatter of sesame seeds brings a nutty fragrance to each spoonful. The right point to remove it from heat is when the center still wobbles slightly when the pot is nudged, because residual heat will finish setting the middle as it rests.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Beat 4 eggs in a bowl, mix in 180 ml anchovy broth and stir evenly.
Strain through a sieve for a smooth surface.
- 2Season
Add 1 tsp salted shrimp, 2 tbsp minced carrot, and 1 tbsp green onion to the egg mixture and stir.
- 3Heat
Pour egg mixture into a clay pot and heat on low, or place over boiling water in a steamer with the lid slightly ajar to control steam.
- 4Heat
When the surface begins to set, gently stir the center with chopsticks to cook the inside.
Total cooking time is 10-12 minutes.
- 5Step
When the surface sets softly and rises slightly, drizzle a few drops of sesame oil for fragrance.
- 6Finish
Serve immediately while hot.
Gyeran-jjim deflates as it cools, so serve while the top is still puffed.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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