Korean Steamed Egg (Gyeran Jjim)

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You’re going to love this savory Korean steamed egg! I have easy instructions on how to make it on the stove top – and in a steamer basket.


  • 7 large eggs
  • 1 ¾  cup kombu dashi or regular dashi
  • 2 teaspoons anchovy sauce or fish sauce
  • 4 tablespoons scallions, finely chopped


  1. Whisk the eggs in a bowl and run the mixture through a sieve to get rid of slimy bits. 
  2. Add the dashi and anchovy sauce to the eggs and mix well. 

Stove top method

  1. Brush a little sesame oil in the stone pot / ceramic bowl and pour in the egg mixture. 
  2. Place the pot on the stove and turn the heat to medium. Cover and cook for 5 minutes and turn the heat to low. Continue cooking until the eggs are cooked, about 8-10 minutes. 
  3. Top with scallions and serve. 

Steaming method 

  1. Divide the egg mixture among 4 small heat proof ramekins or bowls and place the ramekin in a steam basket or other steaming tool. Cover and steam for 12-15 minutes, until the eggs are cooked. 
  2. Top with scallions and serve.


Keep leftovers refrigerated in an airtight container for up to 2 days.


Keywords: Appetizer, omelette, egg custard, egg souffle

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