Gyeran-jjim
Fluffy steamed egg custard, soft and savoury. · South Korea
Fluffy steamed egg custard, soft and savoury.
About Gyeran-jjim
Beaten eggs are whisked with water or stock and steamed in a stone pot until they puff up into a soft, soufflé-like savoury custard, topped with scallion and sesame. It is a comforting Korean side dish.
🏛️ History & Culture
Gyeran-jjim's exact origins are not precisely documented, as it evolved as a home-style Korean side dish rather than a court or festival food. However, it has long been a staple of everyday Korean cooking, where beaten eggs are steamed with water or broth to create a soft, savory custard that accompanies rice and other banchan.
Regional and household variations mainly differ in the liquid used—water for a lighter texture or anchovy/beef stock for deeper flavor—and in toppings like scallion, sesame, or minced vegetables. Cooked traditionally in a ttukbaegi (earthenware pot) that retains heat and gives the dish its characteristic puff and caramelized edges, gyeran-jjim is a comforting, nutritious addition to meals and a beloved symbol of simple home cooking across South Korea.
🍳 How to make Gyeran-jjim
AI-assisted, not kitchen-testedGyeran-jjim (Korean Steamed Egg Custard)
A light, soufflé-like savoury egg custard gently steamed in a Korean stone pot (ttukbaegi), seasoned with scallion and toasted sesame oil. Traditionally served bubbling hot as a banchan alongside rice and stews.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 2 as a side
- Difficulty
- Easy
Recipe ingredients
- 3 whole (3 large) eggs, room temperature
- 150 ml (⅔ cup) anchovy or chicken stock, cold; homemade low-sodium preferred
- fine sea salt, ½, adjust if stock is salted
- 1 stalk scallion, thinly sliced, green and white parts
- toasted sesame oil, ½, Korean-style, for finishing
Steps
- 1 Crack the eggs into a bowl, add the salt, and beat gently with chopsticks or a fork for about 30 seconds — just until the yolks and whites are evenly combined. Over-whisking incorporates too much air and the custard will collapse.
- 2 Pour in the cold stock and stir softly to combine; do not whisk vigorously. The mixture should look uniformly pale with a thin layer of fine bubbles on top.
- 3 Strain the mixture through a fine-mesh sieve into a small bowl or measuring jug. This removes the chalazae and any unbroken yolk, giving the silky texture that defines a good gyeran-jjim.
- 4 If you don't have a Korean stone pot (ttukbaegi), use a small, heavy-based saucepan or a thick-walled ceramic pot about 15 cm / 6 in across — the heavy walls hold heat gently, which is what creates the puff. Do not use a thin metal pot.
- 5 Bring 250 ml / 1 cup of water to a low simmer in a larger pan that will hold the small pot as a bain-marie (optional but recommended).
- 6 Place the small pot over medium heat on the stove. Pour the egg mixture in, scatter the sliced scallion across the surface, and bring it just to a bare tremble — small bubbles should begin to form at the edges after about 2 minutes.
- 7 As soon as you see the first bubbles, lower the heat to the minimum setting. If using a ttukbaegi, you can transfer it straight into the simmering bain-marie; otherwise leave it on the lowest possible burner.
- 8 Cook gently, without stirring, for 6–8 minutes total. The custard will puff dramatically into a dome 2–3 times its starting height and look set on top but still tremble slightly when you nudge the pot.
- 9 Doneness cue: the centre should wobble like barely-set jelly, not slosh like liquid. Internal temperature at the centre should read 78–82 °C / 172–180 °F on an instant-read thermometer. If it sloshes, cover loosely and cook 1–2 minutes more.
- 10 Remove from heat, drizzle the toasted sesame oil over the top in a thin stream, and carry the pot straight to the table — the puff will slowly deflate as it cools, which is traditional and expected. Eat with a spoon, scooping from the bottom where the custard is softest.
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Gyeran-jjim — frequently asked questions
What is Gyeran-jjim?
Beaten eggs are whisked with water or stock and steamed in a stone pot until they puff up into a soft, soufflé-like savoury custard, topped with scallion and sesame. It is a comforting Korean side dish.
What is Gyeran-jjim made of?
Gyeran-jjim is made with egg, stock, scallion, sesame oil and salt.
Where does Gyeran-jjim come from?
Gyeran-jjim comes from South Korea, and is especially associated with Nationwide. Gyeran-jjim's exact origins are not precisely documented, as it evolved as a home-style Korean side dish rather than a court or festival food.
Where can I eat Gyeran-jjim?
A Korean meal, served bubbling as a side with rice.
How do you make Gyeran-jjim?
Making Gyeran-jjim at home takes about 5 minutes of prep and 12 minutes of cooking. The recipe on this page serves 2 as a side and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
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