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Korean steamed eggs (gyeran-jjim)

Published on 15 min main


  • 4 large eggs
  • 3/4 cup (180 g) water
  • 1 tsp salt
  • scallion, choppedoptional


  1. In a heat-safe bowl — porcelain or stoneware work best — whisk together the eggs, water, scallions, and salt until fully combined.
  2. If using a microwave, cover the bowl with a plate and cook for 4 minutes.
  3. If steaming on a stovetop, add the bowl to a steamer and steam for 10 minutes over medium-high heat.
  4. Serve and enjoy.

Tip 1: You can also consider substituting broth (beef broth, chicken broth, seafood broth, or vegetable broth) for the water in this recipe, which will give the eggs a different, robust flavor. This flavorful version is a nice choice when serving a steamed egg as part of lunch or dinner.

Tip 2: For an side bit of flavor, swap some of the salt for soy sauce.

Tip 3: For a nontraditional addition, top the cooked steamed egg with a sprinkling of cheese.

Adapted from this original recipe