Gyeranjjim (Korean Steamed Eggs)

Gyeranjjim is a Korean savory egg custard dish. It’s a popular side dish that goes well with any Korean meal. Try it with this easy recipe!  
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Gyeranjjim (계란찜) is a Korean savory egg custard dish. Gyeran means eggs, and jjim refers to a steamed dish. Eggs are also called dalgyal (달걀) in Korean, so this dish is also called dalgyaljjim (달걀찜). It’s a popular side dish for breakfast, lunch, and dinner both at home and restaurants. Gyeranjjim is so quick and easy to make that I often add it to a meal at the last minute. 

You can make it simply with eggs and scallions, but other chopped vegetables such as carrot, onion, and/or zucchini are great additions as well. Growing up, we often had it with pollack roe. 

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To thin the eggs and enhance the flavor, I usually use anchovy broth. You can certainly use water or any other broth such as dashima broth or vegetable broth. For a silky, custard-like texture, I use 1/4 cup liquid for each egg. Adjust to your taste. 

For the seasoning, salted shrimp (saeujeot, 새우젓) is the best with eggs. Saeujeot adds a unique savory flavor to the eggs. Fish sauce will be excellent as well. 

How to steam the eggs

Gyeranjjim is usually cooked and served in a small earthenware (ttukbaegi, 뚝배기) at Korean restaurants. I also like to cook it in my earthenware directly on the stove top. But, you can use a ramekin or a heatproof bowl and place it in boiling water in a pot to steam. You can also microwave the eggs, covered with ceramic wrap, although the result may not be as silky as the other methods. 

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Have you tried this gyeranjjim recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram.

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Gyeranjjim (Korean Steamed Eggs)

4.44 from 51 votes
Appetizer, Side Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe


  • 4 large eggs
  • 1 cup anchovy broth (or water or dashima broth)
  • 1-1/2 teaspoons salted shrimp (saeujeot) or 3/4 teaspoon salt (or fish sauce)
  • 2 tablespoons chopped scallion


  • Beat the eggs with a spoon.
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  • Run the mixture through a sieve to break it down into a smooth liquid consistency. (If you skip this process, make sure to beat the eggs until very smooth.)
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  • In a lightly oiled earthenware, small stone/ceramic pot, or any heatproof bowl, mix the beaten eggs well with the anchovy broth or water and salted shrimp (saeujeot) or salt.  
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Use one of the following cooking methods depending on the cookware used:

    Earthenware/ceramic pot (stove-top proof):

    • Add the egg mixture to the pot. Cover, and simmer over medium low heat on the stove for about 7 minutes. The egg mixture should still be runny in the middle at this point. 
    • Gently stir the eggs in a circling motion with a spoon. Reduce the heat to low. Add the scallions, cover, and simmer for 2 to 3 minutes until the mixture is set.

    Stock pot:

    • Bring water to a boil in a medium-sized pot. The water should come halfway up the sides of the ramekin/bowl. (Adding a folded paper towel at the bottom will prevent the ramekin/bowl from rattling while the water is boiling.) 
    • Carefully place the ramekin/bowl in the pot. Cover the pot and steam for 8 minutes over medium low heat. Make sure the water boils gently. 
    • Gently stir the eggs with a spoon. Add the scallions, cover, and steam for an additional 4 minutes until the mixture is set.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    In this post, I’ve updated my gyeranjjim recipe that was originally posted in March 2010 with more information, new photos and an improved recipe.