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Korean Steamed Eggs (Ttukbaegi Gyeranjjim)
Korean Steamed Eggs (Ttukbaegi Gyeranjjim) is a Korean side dish built around to 5 large eggs, green onion and salted chicken broth, from Maangchi, ready in 18 minutes.
Korean Steamed Eggs (Ttukbaegi Gyeranjjim) is a Korean side dish built around to 5 large eggs, green onion and salted chicken broth, from Maangchi, ready in 18 minutes.
5 min
Prep time
13 min
Cook time
18 min
Total time
1 shared side dish
Yield
Ingredients
4 ingredients- Calories
- 141 kcal
- Fat
- 10.3g
- Carbs
- 1.1g
- Protein
- 10.4g
Whole recipe (4 servings): 564 kcal
- 4 to 5 large eggs
- 1 green onion, chopped
- 1 cup salted chicken broth, or 1 cup water mixed with 4 teaspoons fish sauce
- 2 teaspoons toasted sesame oil
Method
7 steps- Combine the eggs, chopped green onion and salted chicken broth in a 3-cup earthenware pot or small heavy-bottomed saucepan.
- If using water instead of broth, mix 1 cup water with 4 teaspoons fish sauce before adding it.
- Whisk the mixture thoroughly with a fork or whisk.
- Cover the pot with a dome-shaped heat-safe ceramic or stainless-steel bowl.
- Cook over medium-low heat for 12 to 13 minutes in an earthenware pot, or about 8 to 10 minutes in a stainless-steel saucepan.
- When steam escapes and liquid begins to drip down the sides, carefully remove the cover.
- Drizzle with toasted sesame oil and serve immediately with rice.
Recipe notes
Helpful tips
- Use medium-low heat so the eggs cook gently without burning.
- Cooking time is shorter in a metal saucepan than in thick earthenware.
- Leave enough room in the pot because the egg mixture expands.
Equipment
- 3-cup earthenware pot or heavy-bottomed saucepan
- Heat-safe bowl for covering
- Fork or whisk
Storage
Best served immediately. Refrigerate leftovers promptly and reheat gently.
Recipe inspiration
Inspired by Maangchi
Estimated nutrition
Per serving: 141 calories
Fat: 10 g · Carbs: 1 g · Protein: 10 g
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