Korean Steamed Egg (Gyeran-jjim)
This is a standard side dish that brings a delicate texture to the table. When done correctly, the egg expands into a honeycomb-like dome that stands proud of the pot.
The vessel matters more than the heat.
Use a traditional Korean earthenware pot (ttukbaegi) if you have one, as it retains heat long after the flame is off. If you use a standard saucepan, the egg will set but won't hold the same heat-retaining properties.
- Earthenware pot (ttukbaegi) or small heavy-bottomed saucepan
- Whisk
- Heat-proof lid or a large metal bowl to cover the pot
What goes in.
- 4 largeeggs
- 1/2 cupanchovy or kelp stock (cold)
- 1/2 tspfine sea salt
- 1/2 tspfish sauce
- 1 tbspfinely chopped green onion
- 1/4 tsptoasted sesame seeds
Creating the rise
The secret to the dome is trapping the steam and heat early. By covering the pot tightly once the edges begin to set, you force the center to cook through while the steam pressure puffs the egg upward.
The method.
Whisk the base
Crack the eggs into a bowl and whisk thoroughly with the salt, fish sauce, and stock. Pass the mixture through a fine-mesh strainer if you want a uniform, smooth finish.
Set the base heat
Pour the mixture into the pot over medium-high heat. Stir constantly with a spoon, scraping the bottom to prevent burning, until about 70% of the egg is set and looks like thick curds.
Build the dome
Smooth the top of the curds into a mound. Sprinkle the green onions over the center and immediately cover the pot with a heat-proof bowl or lid. Lower the heat to the lowest setting.
Steam to completion
Cook for 3 to 5 minutes without peeking. You will hear a faint crackling sound as the base crisps; this is normal. Remove from the heat and let it sit covered for one minute before serving.
Other turns to take.
Vegetable infused
Add finely minced carrots or shiitake mushrooms into the egg mixture before pouring into the pot.
Cheese topped
Add a small handful of shredded mozzarella immediately before covering the pot in the final step.
When it doesn't go to plan.
If you do not have stock, use water, but add an extra pinch of salt to compensate for the missing depth.
Do not overcook; the egg should still be slightly wet and jiggly in the center when you pull it off the heat.
If the egg smells slightly toasted at the bottom, that is the hallmark of a properly made ttukbaegi dish.
The ones that keep coming up.
Why didn't my egg puff up?
The most common reason is the liquid-to-egg ratio. If the mixture is too thin, it cannot support the structure required to puff.
Can I use a microwave?
You can, but you will not achieve the same airy texture or the signature toasted bottom that defines this dish.
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