Korean Steamed Eggs Recipe
Introduction
Korean Steamed Eggs are a delightfully silky and savory dish that’s both comforting and quick to prepare. This simple recipe uses eggs and broth to create a light, custard-like texture perfect for any meal.
Ingredients
- 10 eggs
- 1 1/4 cups vegetable broth
- 1/2 teaspoon fish sauce
- 1 stalk scallion
- 1 teaspoon sesame oil
Instructions
- Step 1: In a medium mixing bowl, whisk together the eggs and fish sauce until well combined.
- Step 2: Brush an earthen pot with 1/2 teaspoon sesame oil. Place the pot on the stovetop and pour in the vegetable broth. Bring it to a boil over medium-high heat.
- Step 3: Once the broth is boiling, reduce the heat to medium-low. Slowly pour the beaten eggs into the pot while stirring gently. Continue stirring until about 75% of the egg mixture is cooked, which should take about 3 to 5 minutes.
- Step 4: Cover the pot with a dome-shaped bowl, reduce the heat to low, and let it steam for 3 to 4 minutes more.
- Step 5: Drizzle with the remaining 1/2 teaspoon sesame oil and sprinkle chopped scallion on top. Serve warm for the best experience.
Tips & Variations
- Use a gentle heat throughout to achieve a smooth, creamy texture without curdling the eggs.
- Substitute vegetable broth with chicken broth for a richer flavor.
- Garnish with toasted sesame seeds or a few drops of soy sauce for an extra layer of taste.
- If you don’t have an earthen pot, a small heavy-bottomed saucepan will work as well.
Storage
Store leftover steamed eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or stovetop over low heat to maintain the soft texture, adding a splash of broth or water if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used to add a richer flavor to the steamed eggs while keeping the texture silky.
What if I don’t have an earthen pot?
A small, heavy-bottomed saucepan can be used as a substitute. Just be sure to stir carefully and steam with a cover to keep the eggs soft and creamy.
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Korean Steamed Eggs Recipe
- Total Time: 17 minutes
- Yield: 4 servings 1x
Description
Korean Steamed Eggs, or Gyeranjjim, is a comforting and silky steamed egg custard that’s light, savory, and perfect as a side dish. Made by gently steaming eggs in seasoned vegetable broth with fish sauce, it delivers a delicate flavor and a smooth, fluffy texture. This simple yet elegant dish is commonly served in Korean meals and can be quickly prepared on the stovetop using an earthen pot or similar cookware.
Ingredients
Egg Mixture
- 10 large eggs
- 1/2 teaspoon fish sauce
Broth and Seasoning
- 1 1/4 cups vegetable broth
- 1 teaspoon sesame oil (divided)
- 1 stalk scallion, chopped
Instructions
- Prepare the egg mixture: In a medium mixing bowl, crack the 10 large eggs and add 1/2 teaspoon fish sauce. Whisk together until the mixture is well combined.
- Heat the broth in the pot: Lightly brush an earthenware pot or a similar heavy-bottomed pot with 1/2 teaspoon sesame oil. Place the pot on the stovetop and pour in 1 1/4 cups vegetable broth. Bring it to a boil over medium-high heat.
- Add and cook the eggs: Once the broth reaches a boil, reduce the heat to medium-low. Slowly pour the beaten egg mixture into the pot, stirring gently and continuously until about 75% of the eggs are cooked, approximately 3 to 5 minutes. This ensures a silky, custard-like texture.
- Steam and finish cooking: Cover the pot with a dome-shaped bowl or lid to trap steam. Lower the heat to low and allow the eggs to steam and set fully for another 3 to 4 minutes.
- Garnish and serve: Drizzle the remaining 1/2 teaspoon sesame oil over the cooked steamed eggs. Sprinkle the chopped scallion on top for freshness and flavor. Serve warm as a side dish alongside your favorite Korean main courses.
Notes
- Using an earthenware pot is traditional and helps retain heat but a heavy-bottomed pot or stainless steel pot can also be used.
- Cooking the eggs slowly over medium-low heat prevents curdling and gives a smooth texture.
- Vegetable broth can be substituted with chicken broth if desired.
- Adjust the fish sauce amount to taste, depending on saltiness preference.
- This dish is best served immediately for optimal texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean steamed eggs, Gyeranjjim, steamed egg custard, Korean side dish, egg recipe, savory steamed eggs
