This Steamed Egg Korean-style Recipe is ultra-soft, fluffy, and beyond comforting. Made with eggs, scallions, and sesame seeds, it’s the easiest side dish that pairs with everything!
You ever have one of those why have I never eaten this before?! moments? That was me with Korean-style steamed eggs (Gyeran Jjim).
I was at this little mom-and-pop Korean restaurant, the kind where the side dishes just keep coming, and honestly, I was already full from the endless banchan (seriously, how do they expect you to eat all those little plates before your actual meal?).
Then, the server plopped down a steaming, jiggly, fluffy bowl of eggs right in front of me. It looked kind of like a soufflé but softer—like a cloud that somehow ended up in a hot stone pot.
I scooped up a spoonful, and oh wow. It was silky, custardy, and impossibly light, yet still packed with that warm, umami richness from just a few simple ingredients. I didn’t even realize I was devouring half the bowl until my friend nudged me and said, Uh… you good?
From that moment on, I knew I had to figure out how to make it at home. And lucky for all of us, it turns out this dish is crazy easy to make. No fancy techniques. No weird ingredients. Just a few eggs, a little water, and a gentle steam.
If you love soft, pillowy eggs that feel like a warm hug, this recipe is for you.
Why You’ll Love This Steamed Egg Korean-style Recipe?
- Super simple to make. No oven, no special gadgets—just steam and go.
- Incredibly soft and fluffy. It’s like scrambled eggs and a soufflé had a baby.
- Packs a ton of umami. Just a little salt, sesame, and scallions make a huge difference.
- Pairs with literally anything. Rice, BBQ, kimchi—this dish plays well with everything.
- Cooks in under 15 minutes. Because who has time to wait when hunger strikes?
Ingredient Notes:
Since this dish is so simple, fresh ingredients make a huge difference!
Eggs
- Use fresh eggs! The fresher they are, the creamier and silkier the texture.
Liquid
- Water – Keeps the eggs soft and delicate. Some recipes swap in anchovy broth or dashi for extra depth.
- Salt – Just enough to enhance the eggs without overpowering them.
Toppings
- Scallions – Adds freshness and a little crunch.
- Toasted Sesame Seeds – Brings a nutty, slightly smoky finish.
How To Make Steamed Egg Korean-style?
Step 1: Mix the Eggs
In a heatproof bowl (like a ramekin or a Korean ddukbaegi), whisk together eggs, salt, and ½ cup water until smooth and slightly foamy.
This foamy texture? That’s what gives it that light, airy finish.
Step 2: Create a Steaming Bath
Place the bowl inside a larger pot, then pour hot (not boiling) water into the pot until it reaches halfway up the sides of the bowl. This creates gentle, even heat, keeping the eggs soft instead of rubbery.
Step 3: Steam It Slowly
Cover the pot with a lid (preferably glass, so you can spy on it) and let the eggs steam over low-medium heat for about 12 minutes.
Keep an eye on the water—it should be barely simmering, not boiling. Too much heat? You’ll end up with tough, overcooked eggs instead of that dreamy, custardy texture.
Step 4: Add the Finishing Touches
Want To Save This Recipe?
Once the eggs start to set, sprinkle on chopped scallions and sesame seeds. Let it steam for another 3 minutes, until the eggs are firm yet still a little wobbly.
Step 5: Serve & Devour
Carefully remove the bowl (it’s hot!) and serve immediately. The eggs should be light, fluffy, and melt-in-your-mouth soft.
Bonus tip: Drizzle a little soy sauce or sesame oil on top for extra flavor!
Storage Options:
Honestly? This dish is best eaten fresh. But if you somehow manage to have leftovers:
- Fridge: Store in an airtight container for up to 2 days.
- Reheat: Microwave at half power or warm over low heat on the stovetop.
- Freezer? Nope. Eggs turn weirdly grainy and watery when frozen. Just don’t do it.
Variations and Substitutions:
Want to shake things up? Try these simple variations:
- Extra umami? Swap water for chicken broth, dashi, or anchovy stock.
- Cheesy version? Stir in shredded cheddar or mozzarella before steaming.
- Spicy kick? Add a pinch of gochugaru (Korean chili flakes) or a drizzle of chili oil.
- Garlic lovers? Stir in a tiny bit of garlic powder for extra depth.
- Silkiest texture? Strain the egg mixture before steaming for an extra-smooth finish.
What to Serve with Steamed Egg Korean-style?
This dish is ridiculously versatile. Here’s how to enjoy it:
- Over warm rice – With a drizzle of soy sauce for a simple, cozy meal.
- With Korean BBQ – The perfect soft contrast to grilled meats.
- Next to kimchi – The tangy, spicy flavor pairs beautifully.
- Inside bibimbap – Mix it in for an ultra-creamy rice bowl.
- On toast – Okay, not traditional… but seriously, give it a try.
Frequently Asked Questions:
Why are my eggs rubbery instead of soft?
You probably cooked them at too high a temperature. Keep the water at a gentle simmer, not a rolling boil!
Can I make this in the microwave?
Yep! Just whisk everything together and microwave in 30-second bursts, stirring each time, until soft and fluffy.
Can I double the recipe?
Absolutely! Just use a larger bowl and steam for a few extra minutes to ensure even cooking.
You NEED to Try This!
And there you have it—your very own Korean-style steamed eggs, made fresh at home! It’s light, fluffy, packed with umami, and so easy to make.
Try it out, tweak it to your liking, and let me know how it turns out! Just be warned: once you make this, you’ll want it with every meal.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Steamed Egg Korean-style Recipe
Ingredients
- 2 large eggs
- ¼ teaspoon salt
- ½ cup water plus additional water for steaming
- ½ scallion finely chopped
- ¼ teaspoon toasted sesame seeds
Instructions
Prepare the Egg Mixture
- In a heatproof ceramic bowl (such as a ramekin or traditional Korean ddukbaegi), combine the eggs, salt, and ½ cup of water. Whisk the mixture thoroughly until well blended and slightly foamy, ensuring a light and airy texture.
Prepare the Steaming Pot
- Select a wide, deep pot that can accommodate the heatproof bowl. Place the bowl inside the pot and pour hot (not boiling) water into the pot, filling it until the water level reaches approximately halfway up the sides of the bowl. This indirect heat will ensure the eggs cook gently and evenly.
Steam the Eggs
- Cover the pot with a lid, preferably glass to monitor the steaming process. Set the heat to low-medium, ensuring the water remains at a gentle simmer rather than a vigorous boil. Allow the eggs to steam for 12 minutes, undisturbed.
Add Toppings and Finish Cooking
- After 12 minutes, carefully remove the lid and sprinkle the chopped scallions and toasted sesame seeds on top of the eggs. Cover the pot once more and continue steaming for an additional 3 minutes, allowing the flavors to blend and the eggs to fully set while maintaining a soft, custardy texture.
Serve
- Carefully remove the bowl from the pot using heat-resistant gloves or tongs, as it will be very hot. Serve immediately while the eggs are still warm and delicate. This dish is best enjoyed with steamed rice, Korean BBQ, or a drizzle of soy sauce for extra depth of flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
