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  • Writer's pictureHelen ModernPepper

Korean Steamed Egg Recipe + Mukbang; Gyeran Jjim 계란찜; Fluffy Hot Steamed Egg [뚝배기 계란찜]

Updated: Jan 14

If you love FLUFFY, MELTS-IN-YOUR-MOUTH, STEAMY, and PILLOWY EGGS, you came to the right place. Today's Korean Steamed Eggs (Gyeran Jjim 계란찜) is a restaurant-style recipe using Korean Earthenware Pot (TtukBaeGi 뚝배기). And, I will do a Tasting Show (Mukbang/먹방/Eating Show) with you and share my secret tips on how to enjoy this delicious fluffy, steamy eggs. And, this is SUPER EASY to make...😎

Below You'll Find:

- List Of Other Suggested Video Recipes Mentioned In Today's Spicy Korean Seasoning Sauce Recipe

- Ingredient List

- Online Product Links For Ingredients & Suggested Kitchen Gadgets

- Recipe Instruction

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Thanks for watching!


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(Serving Size: 2 Adults Main Entree)

2 Cups Anchovy Broth

2 Cups Eggs

For Garnishing: Thin slices of green onions/scallions (green part only) and a light sprinkle of sesame seeds

For Anchovy Broth

2 1/2 Cups Water

2 Dried Korean Anchovy 말린 멸치 (must be 1/5"or longer in length)

2 Tbsp Mirin 미림 (Korean/Japanese Rice Cooking Wine)

1/2 Tsp Anchovy Dashida 멸치 다시다 (Korean anchovy bouillon powder)

1/3" Thin slice Korean radish (substitution option: 1 Red radish with red layer removed)

1/2 Green Onion/Scallion (white part)

4 to 6 Peppercorns

1 Garlic Clove

1 Teabag/filter

Season To Taste: Kosher Salt (approximately 2 generously pinches/1/2 Tsp) Links For Ingredients & Suggested Kitchen Gadgets:

(CLICK on the links below to view the item, NOT the pictures!)

STAR-TOP Handmade Jujube Tree Wooden Korean dinnerware combinations Utensil, Spoons and Chopsticks

Sesame Seed Salt

Bastean Tea Filter Bags Disposable Tea Infuser Drawstring Loose Leaf Tea with 100% Natural Unbleached Paper and Free Clip (100 PCS)

Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set

OXO Good Grips 11-Inch Better Silicone Balloon Whisk

OXO Good Grips 2-Cup Angled Measuring Cup


Anchovy Broth

Gently open the center cavity of the dried anchovy and remove the black part which is the dried up intestines of the fish. DO NOT REMOVE the head or any other parts of the dried anchovy. FYI - The head of the anchovy has so much flavor. Place the peppercorns in the tea filter bag, lay the flat part of the chef's knife on top, make a fist, and strike it down to crack the peppercorns (as shown in the video). Place the dried anchovies in the tea filter bag.

In general, Korean dried anchovies for making broth are delicacies. The small dried anchovies (less than 1" long) are used for pan frying to make side dishes (called BanChan). Some of these higher-end dried anchovies can be over 2" long, which are considered gourmet, hence expensive. Any unused dried anchovies should be double-bagged in freezer bags and stored in the freezer. OR you can store them in a cool dry place in your kitchen.

Cut the root end of the garlic clove. Lay the flat part of the chef's knife on top of the garlic, make a fist, and strike it down to easily remove the garlic skin.

Using your ttukbaegi, bring 2.5 cups of water to boil. (FYI - Approximately, 1/2 cup of water will be reduced during the broth making process). Once the water is boiling, add the ingredients, except the Anchovy Dashida powder (멸치 다시다) and salt. Cover with the lid on and with the stove heat remaining at high, boil the dried anchovies for five minutes. Then five minutes later, remove all the ingredients and discard. (Now, you can eat these cooked dried anchovies and the vegetables with some GoChuJang/Korean Red Pepper Paste and Korean rice! Really yummy combination and super high in protein and calcium from the anchovies.) Turn the stove heat to low. Add the Anchovy Dashida powder (멸치 다시다) to the broth and taste. Then add some salt and season it to your salty preference. You want to make the broth salty enough to season the eggs you'll be adding.

TIP 1: Flash boiling the dried anchovies for five minutes will yield you with the flavorful essence taste of the dried anchovies. If you cook the dried anchovies for a longer period, you risk the chance of over-cooking them and adding that funky fish smell and taste to your broth. Ideally, you want your anchovy broth to taste clean and mild with the essence of that slight anchovy taste.

Cooking The Fluffy Eggs

Add 2 cups of eggs to a big mixing bowl and whisk for 30 seconds.

Now, turn the stove heat to high. Slowly add the whisked eggs to the broth, while continuously whisking the eggs from the mixing bowl. Then whisk the eggs in the broth for about 5 to 10 seconds, scraping off the eggs around the inner wall. Cover the ttukbaegi with a small mixing bowl (heatproof). Continue cooking for 3 minutes or until you smell a little bit of egg burning. Turn off the heat. You should see steam escaping from the pot. Remove the bowl and garnish with scallions and a sprinkle of toasted sesame seeds.

The cooked fluffy eggs will deflate quickly in a matter of minutes BUT not to worry because it will still taste fluffy, pillowy and melts-in-your-mouth delicious.

Volcano Egg Dome: If you wish to create that round dome on top, make sure to fill your ttukbaegi almost to 90% with the egg/broth liquid, leaving about 1/2" space to the rim. As the egg steams and rises, it will push the liquid to "spillover" the rim, creating that round dome on top. Now, make sure you are using a round mixing bowl to cover the ttukbaegi during the cooking process, and do not peak. Doing so releases the steam that it needs to raise the egg liquid. Personally, I prefer not to make this round dome because of the cleanup. As the egg liquid rises, the liquid will also "spillover" and cascade over the rim, creating a bit of a mess. BUT if you don't mind the cleanup, this is very easy to do😉

TIP 2: You can also add other toppings to your steamed eggs: Sesame oil, soy sauce, and/or GoChuGaRu (Korean Red Pepper Paste 고춧가루). I prefer to add a few slices of sweet bell peppers for that sweet crunchy taste with my steamed eggs.

TIP 3: Save any of your unfinished steamed eggs and have it the next day. It tastes absolutely delicious cold (has the texture of tofu), especially on hot summer days, mixed with some rice..YUM!

Now it is time to taste! For me, a side of perfectly fermented kimchi, Korean rice, some toasted seaweed, and this steamed egg dish is MY HAPPY MEAL...FOOD Heaven😇

Bon Appétit...😋

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