How To Make Perfect Korean Steamed Eggs (Gyeranjjim) In Only 15 Minutes

Korean Steamed Eggs (Gyeranjjim)

Korean Steamed Eggs (Gyeranjjim) is a comforting and fluffy dish made with eggs, water, and seasonings, traditionally served as a side dish in Korean meals. It's quick to make and is delicious. It’s also a great option for those looking for a light, protein-rich side dish. The dish is usually flavoured with a few ingredients like sesame oil, scallions, and green onions, making it a perfect complement to rice or other Korean dishes. This easy Gyeranjjim (Korean Steamed Eggs) recipe is by Korean Chef Chris Cho. Here’s how to make this dish at home:

How To Make Easy Korean Steamed Eggs (Gyeranjjim)

1. Start by cracking the eggs into a bowl and adding water in a ratio of 1 cup of egg to 3/4 cup of water. Whisk the mixture thoroughly to combine the eggs and water.

2. Place the egg mixture in a heat-proof bowl or Ttukbaegi (traditional Korean stone bowl) over high heat. Stir continuously to avoid burning, scraping the bottom of the bowl. Keep stirring until you notice clumps starting to form, which should take about 4 minutes. This helps start the steaming process and prevents the eggs from burning.

3. Once the clumps are formed, cover the stone bowl with another bowl and reduce the heat to low. Let the eggs steam for 1-2 minutes. During this time, the eggs will rise and overflow.

4. After the steaming, turn off the heat and leave the eggs covered for another 2-3 minutes. This allows the eggs to set properly and ensures a soft, fluffy texture.

5. Once the eggs are done, carefully uncover and garnish with sesame oil, scallions, or sesame seeds. Serve it hot.

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