Gyeran Jjim (Korean Steamed Egg)
  • 3 Eggs
  • ¾ tsp. Salt
  • ¾ tsp. Fish sauce
  • 1½ tsp. Mirin
  • 1 cup Korean ultimate stock (Click HERE for the recipe), you can substitute to vegetable or chicken stock
  • ½ Green onion
  1. Heat Ttukbaegi (Korean earthenware pot, if you don’t have it use small size seasoned cast iron pot or thickest bottomed pot you have.) over hight heat.
  2. In a mixing bowl, combine egg, salt, fish sauce and mirin; whisk all tougher until smooth.
  3. By now (about 5 minutes passed), ttukbaegi will be hot. Pour Korean ultimate stock to hot ttukbaegi and bring it to soft boil, it won’t take that long. If your stock boils hard, reduce heat to medium and bring ti soft boil. This is very important to make silky steamed egg.
  4. Pour egg mixture into soft boil sock while whisking with a whisk. Reduce heat to medium low and keep whisking about 30 seconds to 1 minutes, until egg mixture and stock incorporated completely, smooth and silky. Cover, and steam for 5 minutes.
  5. Meanwhile, chop green onion for garnish. When steamed egg is done cooking, add chopped green onion right on top and serve immediately.
You can keep Gyeran Jjim in refrigerator and eat cold.
Recipe by Seonkyoung Longest at