Korean steamed eggs, known as gyeran jjim, come together in about 15 minutes to produce a fluffy, silky comfort dish. This stovetop version uses chicken stock for extra umami and recreates the signature jiggly rise at home—ideal as a cozy banchan or a side for Korean BBQ.
This light, jiggly steamed egg is like a soufflé-style custard: delicate, airy and deeply savory. It puffs up in a bubbling pot and stays soft and tender—perfect with steamed rice or grilled meats.
I’ve made gyeran jjim countless times. A traditional ttukbaegi (earthenware pot) holds heat best and helps maintain the puffed dome, but any small, heat-safe pot will work well.
Swapping plain water for chicken stock adds depth and a restaurant-worthy richness. A tiny pinch of baking powder helps the mixture rise higher and stay extra fluffy.
If you’ve only had gyeran jjim at a BBQ restaurant, you’ll find it surprisingly easy to make at home—often even better when freshly steamed and seasoned to your taste.
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No more scrambled eggs for the brush family, these eggs are the bomb! We served it with Thai dry curry and it was sublime.
Brushjl
Note: Don’t confuse gyeran jjim with gyeran bap, which is simply fried eggs over rice seasoned with soy sauce and sesame oil.
Easy Step-by-Step Korean Steamed Eggs (Gyeran Jjim)
These photos provide a visual guide to the method. For exact measurements and the full recipe, see the recipe card below.
Gather your ingredients: eggs, chicken stock, a little salted shrimp or its brine (optional), and a pinch of baking powder.
Whisk eggs with a small amount of salted shrimp brine or a pinch of salt for seasoning.
Add a small pinch of baking powder and beat until the mixture is frothy—this helps create a smooth, airy texture.
Bring the chicken stock to a gentle boil in a ttukbaegi or small pot, then reduce the heat slightly before adding the eggs.
Slowly pour the egg mixture into the hot stock while stirring gently to combine.
Continue stirring and scrape the edges toward the center until the eggs reach about 80% set—soft curds should form in roughly two minutes.
Cover immediately with a dome-shaped lid or an inverted heatproof bowl, lower the heat, and steam gently for 2–3 minutes until the mixture puffs up.
When you remove the lid you should see the egg risen above the rim—light, jiggly, and steaming.
Finish with a drizzle of sesame oil and a sprinkle of chopped green onion. Serve immediately with rice. Gyeran jjim pairs especially well with grilled dishes such as samgyeopsal (pork belly) or galbi (marinated short ribs).
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Korean Steamed Eggs (Gyeran Jjim)
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Ingredients
- 6 large eggs, well beaten
- 1 cup (240 ml) chicken stock
- 1 tsp Korean salted shrimp, liquid only, optional
- 2 pinches kosher salt
- 1 tsp (5 g) baking powder
- 2 tsp (10 ml) sesame oil, optional
- 1 tbsp (15 g) finely chopped green onion, optional
Equipment
- 1/2 qt stone pot or a small heatproof pot
Instructions
- Combine eggs, salted shrimp (if using), and a pinch of salt in a medium bowl. Add baking powder and beat until frothy.
- Bring chicken stock to a boil over medium-high heat, then reduce to medium. Slowly pour the egg mixture into the stock while stirring gently.
- Keep stirring, scraping the sides toward the center, until the eggs are about 80% set—about 2 minutes.
- Cover immediately with a dome-shaped heatproof bowl or lid. Reduce heat to low and simmer for 2–3 minutes.
- Turn off the heat and carefully remove the lid. The eggs should have risen above the pot rim—serve hot.
Notes
- Use a 1:1 ratio of eggs to liquid for the best texture—too much liquid causes collapse.
- Whisk until frothy for a smooth, airy custard.
- A ttukbaegi retains heat and keeps the eggs puffed while serving.
- Steam gently over low heat and avoid overcooking to keep the eggs tender.
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