Gyeranjjim (Korean Steamed Eggs)

The dish that never has leftovers. Light, fluffy, jiggly, with a sweet broth at the bottom that feels like a warm hug.

Pictured: Lee Jong Hwan Earthenware Pot from Ondol Home (www.OndolHome.com)

What You'll Need

Ingredients:

• 5 eggs
• 150ml water
• 1 tbsp 새우젓 (Korean shrimp paste)
• ½ tsp salt
• Oil or sesame oil
• Optional: diced carrots, green onions, sesame seeds for garnish

You'll also need:

• Earthenware pot (ttukbaegi)
• Spoon or spatula
• Bowl

Before You Begin: Why Earthenware Matters

Here's the kept secret in Korean cooking: earthenware isn't just traditional, it's transformational. Earthenware retains heat exceptionally well and distributes it evenly, keeping your dish hot from stove to table. The thick clay withstands high temperatures and reduces cooking time while conserving energy. It even helps retain nutrients during cooking and creates a natural non-stick surface.

Korean cooks have used ttukbaegi for centuries for soups, stews, rice, and steamed eggs because the clay transforms how heat moves through your food. It's gentler, more even, and creates that signature texture you can't get any other way. This is what gives gyeranjjim its impossibly light, jiggly texture and keeps it steaming hot until the last bite.

Instructions

Step 1: Prep your eggs
Crack the eggs into a bowl. Add 새우젓 and salt. Whisk until well combined and slightly frothy. Set aside.

Step 2: Heat your pot
Place your earthenware pot on the stove over medium heat. Let it warm up for about a minute.

Step 3: Add the oil
Add a drizzle of oil or sesame oil to coat the bottom of the pot. Let it come to temperature for about 30 seconds.

Step 4: Heat the water
Add the 150ml water to the pot and turn the heat to medium-high. Let the water come to temperature for about 1 minute.

Step 5: Add the eggs (this is the key part)
Pour in your scrambled egg mixture. The bottom of the pot has high heat, so it'll immediately start cooking the eggs on the bottom.

Step 6: Create big curds
Using a spoon or spatula, gently scrape and stir the bottom of the pot, moving the cooked eggs around to create big, fluffy egg curds. Stir every 15–20 seconds. Don't over-stir or you'll end up with small, tight curds instead of that signature jiggly texture.

Step 7: Steam it
Once you have big chunks of curds forming, put the lid on immediately. Lower the heat to the lowest setting. Let it steam undisturbed for 12 minutes. With high quality earthenware pots, the lid may look like it's going to pop off - it means you're doing it right! 

Step 8: Serve
Open the lid to reveal golden, puffy, jiggly gyeranjjim. Garnish with green onions and sesame seeds if you like. Serve straight from the pot while it's still steaming.

Don't forget to spoon up that sweet broth at the bottom.

💡 Tips

• Use an earthenware pot (ttukbaegi) if you have one. It distributes heat beautifully and keeps the eggs warm longer.
• Don't skip the stirring step. That's what creates the texture.
• If it weeps or separates, your heat was too high during the steaming phase.
• If it burns, it's from improper temperature control or not keeping the curds moving during the stirring phase. Keep that spatula moving every 15 - 20 seconds.
• There will be no leftovers. Make extra if you want some for yourself.