Gyeran Jjim (Steamed Eggs) Puffed in an Earthenware Pot
A 2-serving egg side dish made by simmering egg mixture in anchovy broth inside an earthenware pot, puffed up and left to steam through.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This mild, savory gyeran jjim is made in an earthenware pot by balancing the ratio of egg to broth until soft curds form. Stirring the bottom until about 80% cooked, then covering with a bowl to let it steam through keeps its domed shape. With its gentle flavor, it makes a light, easy breakfast or a great side dish for kids.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Egg5, 250 g
- Anchovy broth (or water)3/4 cup (150 ml)
Seasoning
- Salted fermented shrimp (saeujeot)1 tbsp (liquid only)
- Salt1/4 tsp
- Mirin (cooking rice wine)2 tbsp
- Ground black peppera little
- Scallions (jjokpa)
- Toasted sesame seeds
- Toasted sesame oil
- If you do not have scallions, you can substitute large green onion.
- If you want a texture soft like soft tofu, increase the ratio of water; if you want it bouncy and firm, reduce the ratio of water.
Steps
Prepare the ingredients
Prepare 5 eggs, and since I had no scallions, I prepared a little large green onion.
Finely slice the scallions or large green onion.
Season the eggs
Add 5 eggs, 1 tbsp salted fermented shrimp, and 2 tbsp mirin...
Add a little ground black pepper and beat well.
If you strain it once through a sieve, you can enjoy much softer steamed eggs.
Simmer
Coat the inside of the earthenware pot evenly with toasted sesame oil.
Pour in 3/4 cup (150ml) anchovy broth.
Once it comes to a rolling boil, pour in the eggs.
As the eggs slowly cook, soft, lumpy curds will begin to form like soft tofu.
Reduce the heat to medium-low and cook while scraping the bottom and sides of the pot with a spoon.
When very little liquid egg remains and it is about 80% cooked, turn the heat down as low as possible.
Cover with a bowl that fits the earthenware pot well and let it steam for 2 to 3 minutes.
For a mixture that puffs and rises well, a ratio of water to egg between 1:2 and 1:3 is ideal.
If you want a texture soft like soft tofu, increase the ratio of water; if you want it bouncy and firm, reduce the ratio of water.
Finish
When you open the lid, it is puffed up nicely like this.
Sprinkle a little toasted sesame seeds, green onion, and toasted sesame oil and scoop it right up; it is so delicious.
Earthenware pot steamed eggs stay warm until you finish eating, making them wonderful to enjoy in cold weather.
Ppunwife's tips
- If you strain it once through a sieve, you can enjoy much softer steamed eggs.
- For an egg mixture that puffs and rises well, a ratio of water to egg between 1:2 and 1:3 is ideal.
FAQ
What is the right ratio of water to eggs for making volcano steamed eggs?
A ratio of water to eggs between 1:2 and 1:3 is ideal. If you prefer a softer texture, increase the liquid; if you want a firmer, bouncy texture, reduce the liquid ratio.
Is there a prep tip to make the texture softer?
Straining the seasoned, beaten egg mixture through a sieve once will give you a much softer texture.
Can I substitute plain water if I do not have anchovy broth?
You can use an equal amount of water (150ml) instead of anchovy broth with no problem.
Can I use large green onion instead of scallions?
If you do not have scallions, you can substitute by slicing large green onion finely to top the dish.
