Korean recipe

Ttukbaegi gyeran-jjim

Name: Ttukbaegi gyeran-jjim
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3
Cuisine: Korean cuisine
Ingredients: 6 large eggs; 300 ml unsalted anchovy-kelp stock; 15 ml Korean soup soy sauce; 5 ml toasted sesame oil; 30 g scallions, finely sliced; 4 g toasted sesame seeds; 2 g fine salt

Eggs and anchovy stock are stirred in a hot earthenware pot, then gently covered until puffed, tender, and fully cooked.

South Korea

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 3

Puffed Korean steamed egg in a hot earthenware pot with scallions and sesame — **Real finished-dish photograph**Photograph by stuart_spivackSource page · Original file · CC BY-SA 2.0Cropped, resized, and compressed by Recipe Nest Vault.

Ingredients

6
large eggs
300 ml
unsalted anchovy-kelp stock
15 ml
Korean soup soy sauce
5 ml
toasted sesame oil
30 g
scallions, finely sliced
4 g
toasted sesame seeds
2 g
fine salt

Method

01
Whisk without foaming
Whisk eggs, soup soy sauce, and salt just until the whites disappear, keeping the whisk below the surface. Strain through a medium sieve for an even curd.
Cooking-step illustration, not a photograph
02
Heat the stock in ttukbaegi
Put 300 ml stock in a 1 L Korean earthenware pot and bring to a lively simmer over medium heat. Brush sesame oil around the inner rim above the liquid.
Cooking-step illustration, not a photograph
03
Pour and scrape soft curds
Lower heat to medium-low and pour in the egg mixture while stirring the stock. Scrape slowly from the base and sides for 2–3 minutes until soft curds fill two-thirds of the pot.
Cooking-step illustration, not a photograph
04
Cover and let it puff
Stop stirring, cover, and cook on the lowest heat for 4–6 minutes. The centre must be set rather than liquid and reach 74°C; remove the lid promptly so it does not overflow.
Cooking-step illustration, not a photograph
05
Finish in the hot pot
Turn off the heat, scatter scallions and sesame seeds, and rest uncovered 2 minutes. Serve from the pot on a trivet; the earthenware remains dangerously hot.
Cooking-step illustration, not a photograph

Practical notes

Tips

Keep the heat low after the egg enters; gentle steam produces tender curds while high heat makes tunnels and a rubbery edge.
Check the centre rather than the puffed edge; the centre must be fully set and reach 74°C before serving.

Common mistakes

Whisking air into the raw egg creates large bubbles rather than a fine, even texture; keep the whisk below the surface.
Leaving the covered pot unattended can make the egg overflow and scorch; begin checking at the earliest stated time.

Substitutions

Use 300 ml unsalted kelp stock for a fish-free version; the egg texture and cooking temperatures stay unchanged.
If no ttukbaegi is available, use a 1 L heavy saucepan with a tight lid and reduce covered cooking to 3–5 minutes because metal heats faster.

Storage

Cool within 2 hours, transfer out of the earthenware, and refrigerate airtight for up to 1 day. Reheat gently until the centre reaches 74°C; the texture will be firmer than fresh.

Cultural context

Gyeran-jjim is often served as a shared side dish. The dramatic puff comes from hot stock and trapped steam, but the goal is tender curds rather than a dry soufflé.

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Korean.Banchan-Gyeran.jjim-01 — Photograph by stuart_spivack; CC BY-SA 2.0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

Back to Korean recipes

Ttukbaegi gyeran-jjim

Ingredients

Method

Whisk without foaming

Heat the stock in ttukbaegi

Pour and scrape soft curds

Cover and let it puff

Finish in the hot pot

Sources and photo credit

Recipe references

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