How to Make Korean Steamed Eggs in Under 10 Minutes

Bon Appétit

What’s better than a good recipe? When something is so easy to do, you don’t even need it. welcome to It’s so simplea section where we explain the process of making dishes and drinks that we can make with our eyes closed.

There is one ingredient that I use more than any other in my cooking: eggs. They’re versatile, cheap, and honestly hard to mess up. Although I happily eat them any time of the day, eggs for dinner are a real win because I can have food on the table in ten minutes, with only a dish or two used in the process. From my egg repertoire, I have a staple, gyeran jjim, otherwise known as Korean steamed egg.

Usually served with Korean BBQ, gyeran jjim is one of my favorite dishes because it hits the table piping hot and so fluffy and fluffy you feel like you’re getting a warm hug when you take your first bite. This style of eggs is also found in other cuisines. In Japanese cuisine, a dish of steamed eggs is called chawanmushi, while in China, a dish with a similar concept is called zheng shui dan.

Steamed eggs have the most delicate texture, almost like a savory cloud-like panna cotta. And although gyeran jjim as an accompaniment to grilled brisket or marinated beef is something I would never say no to, at home I eat a humble meal of gyeran jjim, a bowl of rice and a side of kimchi. The silky texture of eggs makes them the most delicious easy dinner for one.

Here’s how to do it:

In a bowl, beat 3 eggs, as you would for scrambled eggs. Pour 1/2 cup of water and add a pinch of salt, plus a few splashes of any umami-laden condiment you have in your pantry. I make a dash of fish sauce and mirin; soy sauce or tamari also work. Chop 1 green onionadd the white part of the green onion (just over half) to the bowl of eggs, and set aside the green part of the green onion for garnish later.

Get a small terracotta pot or a small pot with a thick bottom. Tilt a few drops of sesame oil into the pan and use a paper towel to rub a thin layer of oil all around the inside. Pour in the egg mixture and lower the heat to medium. Pay attention to the size of your pan relative to the amount of egg mixture you have. Once poured, the egg mixture should not exceed one centimeter from the top of the pan, otherwise it will overflow.

Reduce the heat to medium and stir the egg mixture until it seems set, about 4 minutes. Stirring the mixture prevents the egg from burning at the bottom of the pan, so be sure to stir well. Reduce the heat to low and cover the pan for the remaining 5-7 minutes of the steaming process. Turn off the heat, remove the pot, and be deliciously surprised by your puffy, bubbling gyeran jjim. Top the egg custard with the remaining green onions and garnish with sesame seeds and a drizzle of sesame oil, and serve with rice.

I also turn to quite a few other recipes when it comes to eggs for dinner – crispy eggs in olive oil on garlic toast, a sweet scramble over rice with a touch of soy, egg yolks cooked in a luxurious sauce for a salty, rich carbonara (yes, that counts as eggs for dinner). But gyeran jjim is the good old man I turn to when I need an affordable, quick, comforting dinner that’s so satisfying I find myself eating the whole pot.