Steamed eggs in an earthenware bowl (Ttukbaegi gyeranjjim) (original) (raw)

Today I’m updating my Korean steamed eggs in earthenware bowl (ttukbaegi gyeranjjim) recipe that I originally posted in 2011! Since then I’ve developed a simpler way to make it, a method that I’ve been using at home for the past few years. Simpler, with all of the same flavor. Sound good?

The old way I used to do it included a lot more stirring. Stirring is still important, but you don’t need to do it as much. The simpler way is to cook the egg mixture in an earthenware bowl over medium low heat and then wait until hot steam comes out from between the lid and the bowl. Then your volcano eggs ttukbaegi gyeran jjim is well cooked and ready to eat!

I got this idea from a Korean BBQ restaurant I visited a few years ago. The server brought out a kettle filled with the egg mixture and then carefully poured it into the gutter of the BBQ plate as my meat was being cooked. She didn’t stir anything, she just let the heat of the BBQ plate cook the egg. I always thought the egg mixture would burn if I didn’t stir it, but the egg mixture in the gutter was cooked perfectly! I started to think about using this technique with my own ttukbaegi gyeranjjim. When I came home, I tried making it with less stirring, and it worked perfectly! The important tip is to cook the egg over a bit of time over medium low heat.

It’s so easy to make it that I’m sure you will make it often. Last night I was editing this video right around dinner time. Watching these steaming eggs made me hungry and I thought: “Ok, it’s so easy to make, why not make it right now for dinner?” So I did!

The eggs are warm, fluffy, and a little creamy at the same time, it’s a comforting, popular side dish and pretty much everyone likes it. The fish sauce makes it savory and the bright yellow color makes it hard to resist!

The t tukbaegi in the name of this recipe means traditional Korean stone bowl (or Korean earthenware pot) in English, and gyeranjjim means steamed egg. You don’t absolutely need a Korean ttukbaegi to make this, but it’s easier and the hot stone bowl will keep the eggs warm long after cooking. This is meant as a shared side dish to rice, not an individual dish, so it may sit on the table for a bit while everyone eats. Don’t be shy, just dip in your spoon and get some egg when you want some.

Ingredients

• 4 to 5 large eggs
• 1 green onion, chopped
• 1 cup salted chicken broth (or 1 cup water with 4 teaspoons fish sauce)
• 2 teaspoons toasted sesame oil

Directions

1. Combine eggs, green onion, and the chicken broth in a 3 cup earthenware pot or a small, heavy bottomed stainless steel saucepan.
2. Mix it well with a fork or whisk.
3. Cover with dome-shaped heat-safe ceramic or stainless-steel bowl that fits over the pot.
4. Set it over medium-low and cook for about 12 to 13 minutes (about 8 to 10 minutes if using stainless steel saucepan), until steam comes out and steamy liquid begins to drip down the sides. The eggs will smell nutty.
5. Carefully remove the lid. Drizzle the sesame oil over top and serve right away with rice.

Posted on Monday, November 14th, 2011. Last updated on March 5, 2025.
Recipe type: appetizer, easy, non spicy, side dish, stew
Tagged as delicious, earthenwarebowl, egg recipe, egg stew, 뚝배기 계란찜, 계란찜, 달걀찜, fluffy eggs, fluffy steamed eggs, gyeranjjim, Korean egg side dish, korean food, maangchi recipe, side dish, sizzling egg hot pot, steamed egg, steamed egg in an earthenware bowl, steamed eggs, ttukbaegi, ttukbaegi gyeranjjim