Gyeranjjim (Simple Korean Steamed Eggs, 계란찜)
My notes for this recipe
Egg dishes are common in Korean home cooking, and gyeranjjim is one of the simplest and most comforting ways to prepare them. This Korean steamed egg dish should be soft, fluffy, and gently seasoned.
A Korean ttukbaegi, or earthenware pot, gives gyeranjjim its familiar appearance, but you do not need special cookware. A small saucepan, mini cocotte, or other small heatproof pot works well too.
This recipe makes enough for about two people. You can easily double the ingredients for a larger portion, but use a slightly larger pot so the eggs have room to rise while cooking.
How I cook it
Heat the seasoned water
Add the water, tuna fish sauce, and matsul or mirin to a small saucepan or ttukbaegi. Heat over medium heat until the liquid begins to boil.
Beat the eggs
Crack the eggs into a bowl and beat them thoroughly until the yolks and whites are completely combined. This helps the gyeranjjim cook evenly and stay soft and fluffy.
Stir in the eggs
Slowly pour the beaten eggs into the boiling liquid while stirring continuously. Scrape gently across the bottom of the pot with a spoon or spatula to prevent sticking. Continue stirring until soft, fluffy egg curds begin to form.
Steam gently
Once soft egg curds have formed, reduce the heat to the lowest setting and cover the pot with a lid. Let the gyeranjjim cook gently for 3–5 minutes, until the surface is set and no longer liquid.
Finish and serve
Drizzle the finished gyeranjjim with sesame oil and top with a pinch of black pepper and finely chopped daepa. Cover again and let it sit for about 1 minute. Serve warm, preferably with rice.
