Gyeran Jjim (계란찜)

What is Gyeran Jjim?

Gyeran-jjim (계란찜) is Korean steamed egg — eggs whisked with broth and steamed (often straight in a ttukbaegi stone pot) until they puff into a trembling, soufflé-like cloud. At barbecue restaurants it arrives volcanically hot and rising over the rim of the pot, and it is many children's favorite thing on the table.

How to eat it

1. Wait a minute — it is lava. The ttukbaegi version keeps cooking and steaming at the table; the first spoonful straight away will burn you.
2. Spoon from the edge inward. The rim cools first; work toward the molten center.
3. Share from the pot. At barbecue places it is a communal side — everyone digs in with their own spoon.

Cooking it at home

1. Whisk 3 eggs with an equal volume of anchovy broth or water and a little salted shrimp (saeujeot) or salt; strain.
2. Ttukbaegi method: boil the mixture in the pot over medium heat while stirring, then cover with a bowl and drop the heat 2–3 minutes — it balloons dramatically.
3. Steamer method: cover the bowl with foil and steam 12–15 minutes for a custard-smooth version.
4. Top with scallion and sesame; serve immediately before it deflates.

Good to know

• The stone-pot version stays scalding far longer than it looks — this is one of the most common table burns in Korea.
• Traditionally seasoned with salted shrimp; strict vegetarians should ask for salt-only seasoning.

At many barbecue chains gyeran-jjim is a free (or ₩2,000–₩3,000) side ordered by nearly every table.

Related foods

달걀말이 · Gyeran MariOften eaten together Rolled omelette, often with vegetables or gim inside. 삼겹살 · SamgyeopsalOften eaten together Thick-cut grilled pork belly — Korea's default BBQ night. 돼지갈비 · Dwaeji GalbiOften eaten together Sweet marinated pork ribs, grilled at the table. 배추김치 · KimchiSpicier alternative Fermented napa cabbage — the one dish on every Korean table. 깍두기 · KkakdugiSpicier alternative Cubed radish kimchi — crunchy, juicy, born for gukbap.