Gyeranjjim (Korean Steamed Eggs) Recipe
Gyeranjjim, or Korean Steamed Eggs, is a luscious, fluffy egg custard made by gently steaming beaten eggs mixed with savory broth and salted shrimp or salt. This traditional Korean side dish is soft, silky, and infused with subtle umami flavors from anchovy broth and sesame oil, making it a comforting accompaniment to any meal. It can be cooked on the stovetop, steamed, or microwaved for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Side Dish
- Method: Steaming
- Cuisine: Korean
- Diet: Low Fat
Ingredients
Scale
Egg Mixture
- 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)
Garnish and Flavoring
- 2 tablespoons chopped scallion
- 1 teaspoon sesame oil, divided (optional)
- 1/2 teaspoon sesame seeds (optional)
Instructions
- Beat the eggs: Crack the eggs into a bowl and beat them gently with a spoon until combined.
- Strain the egg mixture: Pass the beaten eggs through a sieve to achieve a smooth liquid consistency. If skipping this step, beat the eggs very thoroughly to ensure smoothness.
- Combine with broth and seasoning: Mix the strained eggs with anchovy broth (or water/dashima broth) and salted shrimp (saeujeot), salt, or fish sauce until well incorporated.
- Prepare cooking vessel: Lightly oil your cooking pot or bowl with 1/2 teaspoon sesame oil or any cooking oil. If using an earthenware pot, start heating it while preparing the egg mixture.
- Stovetop earthenware/ceramic pot method: Pour the egg mixture into the pot. Cover and simmer over medium heat. When eggs begin to set at the bottom, gently stir and reduce heat to medium-low or low. Cover again and continue simmering for 5 to 7 minutes, stirring gently in a circular motion a few times. When nearly set, add scallions. Drizzle with remaining sesame oil and sprinkle sesame seeds before serving.
- Steaming method (with stock pot): Bring water to boil in a medium pot, filling halfway up ramekin or bowl sides. Place a folded paper towel at the bottom to stabilize the ramekin. Put the bowl with egg mixture inside the pot, cover, and steam over medium-low heat for 8 minutes. Gently stir, add scallions, cover again and steam for an additional 4 minutes or until the eggs are fully set.
- Microwave method: Place the bowl with egg mixture in the microwave uncovered. Cook on high for 2 minutes, stir gently, then cook another 2 minutes and stir again. Check if the center is set; if still runny, microwave for 1 more minute or until fully set.
Notes
- Straining the egg mixture is key for a silky smooth texture.
- Adjust broth and seasoning to your taste preference; salty shrimp adds authentic umami.
- Use low heat when cooking on stovetop to prevent curdling and achieve creamy consistency.
- The dish can be garnished with scallions, sesame oil, and sesame seeds for added aroma and flavor.
- Microwave method is the quickest but may yield a slightly different texture than steaming or stovetop.
- Earthenware or ceramic pots best retain heat and ensure gentle cooking.
Keywords: Gyeranjjim, Korean steamed eggs, Korean side dish, steamed egg custard, savory egg dish, Korean cuisine
