Super Easy Fluffy Korean Steamed Eggs – Gyeranjjim is a popular Korean Side dish that you need to try this winter! It is the ultimate comfort food that takes less than 15 minutes to make and both adults and kids will love it. The best part? It only requires five simple ingredients that you have in your kitchen right now! Give this a try for brunch tomorrow or as a side dish for dinner; I promise this will be your new favorite way of having eggs!
Korean Steamed Eggs is fluffy, slightly savory, and gives a light texture that resembles an egg souffle. It is healthy and vegetarian friendly, plus it is also Keto! The secret to making good Korean Steamed Eggs is patience. Don’t turn the heat up too high, and just keep lightly stir the egg mixture to prevent it from burning. You want to make sure that the texture is light and fluffy; if you overcook it and or have the heat too high, the bottom may be burned the egg, and it won’t cook evenly throughout.
I am using a small clay pot today; you can use ttukbaegi or a small non-stick pot. Clay pots and ttukbaegi are easily found in local Korean/Asian supermarkets and are super affordable! If you love Korean food, I would highly recommend getting one. If your pot doesn’t come with a lid, use a bowl instead that is big enough that it can cover the egg but also allow the egg to fluff up
¼ cup of Water or Dashi Stock
1 tsp of Salt
1 tbsp of Sesame Oil
1 tbsp of Sesame Seeds
- Whisk together egg, water, and salt.
- In a pot, drizzle in oil and make sure that every part of the pot is covered in oil, preventing the egg from sticking.
- Turn the heat to medium-low and pour in the egg mixture.
- Stir the egg with a wooden spoon to prevent the egg from sticking to the sides and the pot’s bottom. Don’t whisk the egg but instead gently move the spoon around to allow the eggs to cook evenly throughout
- Once the egg is 80% cooked (took 3-4minutes), turn the heat to low and put the lid on to let it cook for 3 minutes.
- Drizzle on sesame oil and garnish with sesame seeds and green onion