Korean Steamed Eggs
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A fluffy, savory, and high-protein Korean side dish (Gyeran-jjim) made in a traditional earthenware pot for a light yet satisfying meal.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Sesame, eggs, and fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a mixing bowl, whisk together the 5 large eggs, dashi stock powder, 3/4 cup water, stevia packet, a pinch of salt, and the chopped scallion whites until the mixture is smooth.
Place a ttukbaegi (Korean earthenware pot) on the stove over medium heat for 1–2 minutes to preheat.
Pour the egg mixture into the heated ttukbaegi.
Stir the mixture continuously as it heats to help form small curds.
Once the mixture has thickened significantly, stop stirring.
Cover the pot with a small inverted bowl to create a dome, and reduce the heat to low.
Steam for 5–7 minutes until the eggs are set, fluffy, and have risen.
Garnish with 3mL of sesame oil, sesame seeds, and the reserved scallion greens. Serve immediately while hot.
Notes
A ttukbaegi is traditional for this recipe as it retains heat well, but a small heavy-bottomed pot can be used as a substitute. The inverted bowl lid is key to achieving the 'volcano' rise characteristic of this dish.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 402
- Protein
- 31 g
- Carbs
- 6 g
- Fat
- 28 g
- Fiber
- 0 g
Where the calories come from
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