Korean Jiggly Steamed Eggs (Gyeranjjim) Recipe
There’s something so comforting about Gyeranjjim, the fluffy, jiggly Korean steamed eggs that melt in your mouth.
I remember my first taste of it at a traditional Korean restaurant, served bubbling in an earthenware pot with steam rising like a warm hug.
It was the perfect balance of savory, silky, and oh-so-satisfying.
After many attempts, I’ve perfected a home-friendly version that you can easily recreate in your kitchen. Let’s dive in!
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Small Pot or Ttukbaegi | Cooking and steaming eggs | Online or Korean grocery stores |
| Whisk | Beating eggs for a smooth texture | Kitchen stores, supermarkets |
| Measuring Cup | Accurate liquid measurement | Online, home goods stores |
| Steamer or Double Boiler | Even cooking for fluffy texture | Online, kitchenware shops |
| Silicone Spatula | Stirring gently to prevent breaking | Home goods stores |
Prep Time
Total Time: 20 minutes
Ingredients
- 4 Eggs (large)
- 1 tsp Sugar (4g)
- 1/2 tsp Salt (2g)
- 100ml Water (or anchovy broth for extra umami)
- 50g Carrot, finely diced
- 1 tbsp Green Onion, chopped
Instructions
- Prepare the Ingredients: Crack the eggs into a bowl and whisk them well with sugar and salt until fully combined.
- Add Liquid: Slowly mix in 100ml of water or anchovy broth. Strain the mixture through a fine sieve for an ultra-smooth texture.
- Prepare Steaming Vessel: If using a ttukbaegi (Korean earthenware pot), preheat it on low heat with a little water at the bottom. Alternatively, use a small heatproof bowl inside a steamer.
- Cook on Low Heat: Pour the egg mixture into the heated pot or bowl. Add diced carrots and green onions.
- Steam Gently: Cover and steam on low heat for about 15-20 minutes, checking occasionally.
- Check for Doneness: The eggs should be jiggly and set in the center but not watery. If needed, cook for another few minutes.
- Serve Hot: Carefully remove from the steamer and enjoy while warm!
Food Storage
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Gently reheat in a steamer for a few minutes to restore texture.
- Freezing: Not recommended, as the texture becomes grainy upon thawing.
Pro Tips
- Extra Fluffy Texture: Strain the egg mixture before cooking for a silkier consistency.
- Boost Umami: Use anchovy broth instead of water for deeper flavor.
- Microwave Shortcut: Cook in a microwave-safe bowl covered with plastic wrap for 2-3 minutes in 30-second intervals.
- Customize: Add mushrooms, shrimp, or cheese for variations.
Nutrition Facts
| Nutrient | Per Serving (1/2 Recipe) |
|---|---|
| Calories | 120 kcal |
| Protein | 10g |
| Fat | 8g |
| Carbs | 3g |
| Fiber | 0.5g |
| Sodium | 300mg |
FAQs
1. Can I make Gyeranjjim without a steamer?
Yes! Use a heatproof bowl inside a pot with a lid and some water to create steam.
2. Why is my steamed egg not jiggly?
It may have been overcooked or cooked at too high a temperature. Low and slow is key!
3. Can I use milk instead of water?
Yes, milk can create a richer, creamier texture.
4. How do I prevent bubbles in my steamed eggs?
Strain the egg mixture and steam gently without excessive stirring.
5. What other toppings can I add?
Try sesame oil, soy sauce, or a sprinkle of sesame seeds for extra flavor.
Final Thoughts
Gyeranjjim is more than just a side dish – it’s a warm, nostalgic hug in a bowl.
Whether you’re enjoying it with rice or on its own, its delicate texture and rich flavor make it a go-to comfort food.
I hope this recipe brings joy to your kitchen. Happy cooking, and let me know how yours turns out!