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Side dishes

Steamed Egg

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gyeran-jjim

Fluffy, savory steamed eggs — a banchan and rice topping in minutes.

Easy15 min2 servings★ 68VegetarianContains eggContains soyContains sesame
Steamed Egg

History & culture

Steamed egg (gyeranjjim) belongs to Korea's gentle jjim side dishes, prized for a soft, custard-like texture at home and in restaurants. Cooks may steam beaten eggs with broth in a stone or metal bowl, sometimes adding scallions or seafood. It is widely served as a comforting banchan alongside spicy mains and has appeared on Korean restaurant menus internationally.

Servings
2

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Ingredients & steps

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Ingredients

  • Water
    1/2 cup
  • Egg
    4

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) (2 tsp per 1 tbsp) or Tamari Same volume (gluten-free)

    1 tsp
  • Salt
    pinch

Steps

  1. 1

    Beat eggs with water, soy sauce and a pinch of salt until smooth.

    • Egg
    • Water
    • Soy sauce
    • Salt
  2. 2Low heat8 min

    Pour into a pot, cover, and steam on low heat 6–8 minutes until set but still jiggly in the center.

    • Egg
    • Water
    • Soy sauce
    • Salt
  3. 3

    Drizzle sesame oil and serve hot with rice.

    • Green onion
    • Toasted sesame oil

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Equipment

  • Small pot or ttukbaegi
  • Lid

Storage & reheating

Best fresh. Refrigerate 1 day; re-steam gently to restore fluffiness.

Troubleshooting

  • ⚠️ Eggs look watery on top

    → Cook uncovered on low 1–2 min at the end, or tilt lid to vent steam.

  • ⚠️ Too dense

    → Add 1–2 tbsp more water per egg and whisk gently.