Name: Gyeranjjim (Korean Steamed Eggs) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 4 – 5 large eggs; 1 cup anchovy broth (or water or dashima broth), adjust to taste; 1.5 teaspoons salted shrimp (saeujeot) or 3/4 teaspoon salt (or fish sauce); 2 tablespoons chopped scallion; 1 teaspoon sesame oil, divided (optional); 1/2 teaspoon sesame seeds (optional)

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Introduction

Gyeranjjim is a comforting Korean steamed egg dish that’s light, fluffy, and simple to prepare. Perfect as a side or a delicate breakfast, it’s packed with subtle umami flavors and a silky texture that melts in your mouth.

A black bowl is filled to the top with light yellow fluffy steamed egg that has a smooth, soft texture. On top, there are fresh green chopped scallions and a sprinkle of light brown sesame seeds scattered evenly. The bowl sits on a stove burner, with the background slightly blurred showing brown eggs in a glass bowl. The surface beneath the stove has a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 – 5 large eggs
1 cup anchovy broth (or water or dashima broth), adjust to taste
1.5 teaspoons salted shrimp (saeujeot) or 3/4 teaspoon salt (or fish sauce)
2 tablespoons chopped scallion
1 teaspoon sesame oil, divided (optional)
1/2 teaspoon sesame seeds (optional)

Instructions

Step 1: Beat the eggs thoroughly with a spoon until smooth. For extra smoothness, run the mixture through a sieve before combining with the broth and seasoning.
Step 2: Mix the beaten eggs with anchovy broth (or your choice of broth/water) and salted shrimp, salt, or fish sauce until well combined.
Step 3: Lightly oil your cooking vessel (pot, bowl, or ramekin) with 1/2 teaspoon sesame oil or cooking oil. If using an earthenware pot, begin heating it while preparing the egg mixture.
Step 4:
Choose one cooking method:
- Earthenware or ceramic pot (stovetop): Pour the mixture into the pot, cover, and simmer. When the eggs start to set at the bottom, gently stir with a spoon in a circular motion and reduce heat to medium low or low. Cover and simmer for 5–7 minutes, stirring occasionally. Add chopped scallions near the end or after cooking finishes. Drizzle remaining sesame oil and sprinkle sesame seeds if using.
- Stock pot steaming: Bring water to a boil in a medium pot, filling halfway up the side of the ramekin or bowl (use a folded paper towel under the ramekin to prevent rattling). Place the ramekin in the pot, cover, and steam on medium low for 8 minutes. Stir gently, add scallions, cover again, and steam for 4 more minutes until set.
- Microwave: Place the bowl with egg mixture in the microwave uncovered. Cook for 2 minutes, then stir. Repeat cooking for another 2 minutes, stir, and if still runny, cook an additional minute until set.

Tips & Variations

For a richer flavor, use anchovy or dashima broth instead of water.
If you don’t have salted shrimp, regular salt or fish sauce works well as a seasoning substitute.
Straining the eggs before cooking creates a silkier texture, so don’t skip this step for the best results.
Add finely chopped vegetables like zucchini or carrot for a subtle crunch and color.
Adjust steaming or cooking time slightly depending on your equipment’s heat intensity to avoid overcooking.

Storage

Store leftover gyeranjjim in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving on low power to retain its soft texture. Avoid overheating to prevent the eggs from becoming rubbery.

How to Serve

The image shows a black round bowl filled with a thick, fluffy layer of pale yellow steamed egg custard. On top of the smooth egg layer is a scattering of chopped bright green scallions, adding texture and color. The bowl rests on a stand, all set against a white marbled surface. In the blurry background, there are white bowls and a spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of anchovy broth?

Yes, water can be used as a substitute, but anchovy or dashima broth adds more depth and umami flavor to the dish.

How do I prevent the eggs from becoming tough?

Cook the eggs slowly over low heat or steam gently to keep the texture soft and fluffy. Avoid high heat and overcooking, stirring gently during cooking also helps maintain a tender consistency.