Looking for a comforting, protein-packed Korean side dish that comes together in minutes? Gyeranjjim, or Korean steamed eggs, is the ultimate fluffy, savory egg custard that’s beloved for its soft texture and deep umami flavor. Made with dashi broth, fish sauce, and sesame oil, this dish is light yet flavorful—perfect alongside rice, grilled meats, or as a quick snack on its own.
💡 Pro Tips
- Use a stone or clay pot (ttukbaegi) for best heat retention and traditional presentation
- Stir gently and continuously during the initial cook for a uniform texture
- Don’t overcook—the eggs should be just set and slightly jiggly for that perfect silky bite
- You can scale this recipe easily by maintaining the 1:1 egg-to-liquid ratio
🥚 Korean Steamed Eggs (Gyeranjjim) – Fluffy, Savory, and Ready in Minutes
4
servings30
minutes40
minutesIngredients
4 4 eggs
1/2 cup 1/2 dashi broth (can sub with water or anchovy broth)
1 tsp 1 fish sauce
1 tsp 1 sesame oil
1/4 tsp 1/4 MSG (optional, for enhanced umami)
1/4 tsp 1/4 white pepper
Scallions, finely sliced, for garnish
Sesame seeds, for garnish
Directions
- In a bowl, whisk together 4 eggs with ½ cup dashi, 1 tsp fish sauce, and 1 tsp sesame oil until smooth and well combined. Add MSG and white pepper to boost the savory flavor.
- Pour the egg mixture into a stone or clay pot over medium heat. Using a spoon, constantly stir the mixture in slow circles. This helps create large, fluffy curds and prevents sticking.
- Once the eggs are about 90% cooked (there should be just a bit of liquid left on top), cover the pot with a bowl or lid, then reduce heat to the lowest setting.
- Steam for 2–3 minutes, then turn off the heat and let the eggs sit, covered, for an additional 2 minutes. This results in a perfectly fluffy, custard-like texture.
- Remove the cover, drizzle with a few extra drops of sesame oil, and top with sliced scallions and toasted sesame seeds. Serve immediately while hot and jiggly!
🥢 Serving Suggestions
- Serve with steamed rice and kimchi for a light Korean breakfast
- Pair with grilled bulgogi, galbi, or spicy pork
- Add a spoonful of gochugaru (Korean chili flakes) for a spicy kick
- Enjoy it on its own as a high-protein snack
✅ Final Thoughts
This Korean Steamed Egg (Gyeranjjim) recipe is quick, comforting, and full of savory depth. It’s one of the easiest and most satisfying Korean banchan (side dishes) you can make—no steamer required! With soft, cloud-like eggs and rich umami notes from fish sauce and dashi, it’s a perfect addition to any meal.
