Korean Steamed Eggs (Gyeran-jjim)

• 5 large eggs
• 250ml chicken stock
• 5 tablespoons fish sauce
• 1 spring onion, finely sliced (reserve a little for garnish)
• 1 teaspoon sesame oil

PREPARATION

1. Crack the eggs into a bowl and whisk until the yolks and whites are completely combined. Pour in the chicken stock, then add the fish sauce using approximately 1 tablespoon per egg. Stir in most of the sliced spring onion, reserving a small amount for garnish, and whisk everything together until smooth.

COOKING

1. Pour the mixture into a Korean earthenware pot (ttukbaegi) or a small heatproof casserole dish.
2. Place the pot over a medium-low heat.
3. Cover with a lid.
4. Cook gently for 12–13 minutes, allowing the eggs to steam and slowly puff up.
5. Avoid lifting the lid during cooking so the steam remains trapped inside.
6. Check that the eggs have risen and are just set with a slight wobble in the centre.
7. Remove carefully from the heat.
8. Sprinkle over the reserved spring onions.
9. Drizzle with the sesame oil.
10. Serve immediately while hot and fluffy.
11. Enjoy with steamed rice and your favourite Korean side dishes.

School of Wok Tips

• A Korean ttukbaegi (earthenware pot) retains heat exceptionally well and creates the classic fluffy rise, but any small lidded heatproof casserole works well.
• Cook over a gentle heat—high heat can cause the eggs to overcook and become rubbery.
• Chicken stock provides a mild, savoury base, although vegetable or dashi stock also works well.
• Finish with sesame oil just before serving for its fresh nutty aroma.

FAQs

What is Gyeran-jjim?
Gyeran-jjim is a traditional Korean steamed egg dish with a light, airy texture that's somewhere between a soufflé and a soft omelette.

Why is fish sauce used instead of salt?
Fish sauce seasons the eggs while adding extra umami, giving the finished dish a richer savoury flavour than salt alone.

Can I make it without a Korean stone pot?
Yes. A small saucepan with a tight-fitting lid or a heatproof bowl set over simmering water will also produce excellent results, although a traditional earthenware pot retains heat best and helps the eggs rise evenly.