Korean Gyeran Jjim: Silky Steamed Egg Custard Recipe

Light, silky and warm, Korean steamed eggs (gyeran jjim) are surprisingly simple to make. With just a few ingredients and mindful technique, you can achieve a cloud-like texture that melts in your mouth. Below are the essentials and the steps to master this classic comfort dish.

• 6 eggs
• ½ cup chicken broth (or broth of your choice)
• ½ tsp salted fermented shrimp (or substitute fish sauce, salt, or soy sauce)
• ½ tsp sugar
• oil for greasing the pot
• a few drops of sesame oil (optional)
• American cheese slice (optional)
• chopped scallions (optional)

The four core ingredients are eggs, broth, salted shrimp (or another savory seasoning), and a touch of sugar. The sugar won’t make the dish sweet; it balances and brightens the flavors.

Instructions

1. Crack the eggs into a large bowl and whisk until smooth. For an extra silky texture, pass the beaten eggs through a fine sieve to remove chalazae and larger bits. If you skip sieving, whisk very thoroughly.
2. Stir in the broth until combined. Season with the salted fermented shrimp (or your chosen substitute) and the sugar, mixing well. The sugar balances the savory notes; use only a small amount.
3. Lightly oil a ttukbaegi (Korean earthenware pot) or a similar heatproof ceramic dish and warm it over medium heat. Pour in the egg mixture once the pot is gently heated. Adjust the heat so the eggs cook slowly rather than boil rapidly.
4. Scrape the bottom and sides of the pot occasionally as the eggs begin to set. At first scrape intermittently, then increase to a steady motion as curds form. Continue until the eggs are about 80% cooked. Depending on your pot and heat, this usually takes around 6–10 minutes.
5. When the eggs are nearly set, quickly add the scallions, a few drops of sesame oil, and a cheese slice if using. Turn off the heat and cover the pot with a heatproof bowl to trap steam; this dome will help the eggs rise and finish cooking. Wait until droplets form around the edges—about 30 seconds to a minute—then remove the cover. The custard should puff up and then gently settle as it cools. Serve warm.