Can I make it in the microwave?

Yes — cover the bowl and microwave in 1-minute bursts, stirring once, for 3–4 minutes until just set.

Too much liquid or overcooking makes the eggs weep. Use a 1:1 ratio and stop as soon as it is set.

Chopped shrimp, crab, mushrooms or cheese all work well.

Pancakes, Dumplings & Eggs

Gyeran-jjim (Korean Steamed Eggs)

계란찜gye-ran-jjim

Fluffy, savory egg custard puffed up in a hot pot

Gyeran-jjim is a soft, savory egg custard seasoned with salted shrimp or salt and green onion. Cooked in a small earthenware pot it puffs up like a soufflé; steamed in a bowl it is smooth and silky. Either way it is a gentle side dish that balances spicy food.

5mPrep

12mCook

2Serves

EasyLevel

Looking for a twist? See 5 gyeran-jjim variations ↓

🥘 Ingredients for classic gyeran-jjim

Tap an ingredient to check it off.

Main

Eggs3

Anchovy-kelp broth or water150 ml

Salted shrimp (saeujeot), minced — or salt½ tsp (or ¼ tsp salt)

Green onion, chopped1 tbsp

Carrot, finely chopped (optional)1 tbsp

Sesame oila few drops

Sesame seedsa pinch

🧺 Korean ingredients in this dish

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📝 How to make gyeran-jjim

Beat the eggs well. For the smooth version, strain them through a sieve.

Mix the eggs with the broth and salted shrimp (or salt).

Pot method: bring a little extra broth to a simmer in a small earthenware pot or saucepan, pour in the egg mixture and stir constantly over medium heat for 1–2 minutes, until soft curds form.

Turn the heat to the lowest setting, cover (an upside-down bowl works) and cook for 5–7 minutes, until puffed and set.

Steamer method: pour the mixture into a heatproof bowl and steam, covered, over low-medium heat for 12–15 minutes until just set.

Top with green onion (and carrot), a few drops of sesame oil and sesame seeds. Serve hot.

💡 Tips for the best gyeran-jjim

Use about equal volumes of egg and liquid for a tender custard.
Low heat prevents holes and a rubbery texture.
Anchovy-kelp broth or salted shrimp adds savory depth with very little salt.

The barbecue-restaurant side dish

At Korean barbecue restaurants, a bubbling pot of gyeran-jjim that rises above the rim (sometimes called "volcano egg") often arrives as a side dish. At home it is a comfort food for children and a mild partner to spicy stews.