If you’re in the mood for something incredibly comforting, silky, and packed with subtle, savory flavors, this Korean Steamed Eggs Recipe is a must-try. It’s a beloved Korean classic that elevates simple eggs with a delicate, custard-like texture, enhanced by the soothing blend of broth, soy sauce, and sesame oil. Whether you’re new to Korean cooking or looking to add a warm, nourishing dish to your repertoire, this recipe brings a touch of homemade coziness that feels like a gentle hug on a plate.
Ingredients You’ll Need
The beauty of this Korean Steamed Eggs Recipe lies in its simplicity. Each ingredient plays a crucial role in balancing taste, texture, and color, making the final dish effortlessly elegant and satisfying.
- 4 large eggs: The star of the dish, providing a creamy, silky base.
- 1 cup water or broth (chicken or vegetable): Adds moisture and depth of flavor, making the eggs tender and light.
- 1 teaspoon soy sauce: Introduces a gentle umami touch that brightens the eggs.
- 1 teaspoon sesame oil: For that unmistakable nutty aroma and richness.
- 1 green onion, finely chopped: Adds a fresh pop of color and mild sharpness as garnish.
- Salt to taste: Balances all the flavors perfectly.
- Optional add-ins: Diced vegetables like carrots and zucchini, seafood such as shrimp or crab, or even kimchi for an exciting flavor boost.
How to Make Korean Steamed Eggs Recipe
Step 1: Beat the eggs
Start by cracking your eggs into a bowl and whisking them until smooth and fully combined. This ensures a uniform texture and a beautiful, silky finish in the final dish.
Step 2: Add liquid and flavorings
Gradually whisk in your chosen water or broth. Broth offers more flavor complexity, but water works well too if you want a lighter base. Then stir in the soy sauce, sesame oil, and salt according to your taste preferences. This step infuses the eggs with that classic Korean umami and nuttiness.
Step 3: Strain for smoothness
For the silky smooth texture that makes this Korean Steamed Eggs Recipe so special, strain the egg mixture through a fine mesh sieve. This removes any chalaza or small lumps that might otherwise disrupt the creamy custard-like mouthfeel.
Step 4: Prepare steaming setup
Bring a pot of water to a gentle simmer. Place a steamer rack or a heatproof bowl inside the pot—this will be the vessel for cooking your eggs evenly without direct heat contact.
Step 5: Steam the eggs gently
Pour the strained mixture into a heatproof bowl, then cover it with a lid or foil. Steam over the simmering water for 15–20 minutes, gently cooking the eggs to a set but still slightly jiggly center. This delicate steaming is the secret to the custardy texture everyone loves.
Step 6: Garnish and serve
Once perfectly steamed, sprinkle the chopped green onions on top for a burst of freshness. For a final touch, drizzle a bit of extra sesame oil or scatter sesame seeds over the eggs. Serve immediately and enjoy the cozy, warm comfort of this Korean Steamed Eggs Recipe.
How to Serve Korean Steamed Eggs Recipe
Garnishes
Fresh green onions are a classic finishing touch bringing brightness and mild crunch. You can also add toasted sesame seeds or a light drizzle of sesame oil for extra aroma that makes every bite irresistible.
Side Dishes
This dish pairs beautifully with steamed rice and a variety of traditional Korean side dishes like kimchi, pickled radish, or sautéed spinach. These sides add contrasting textures and flavors, enhancing the overall meal experience.
Creative Ways to Present
For a fun twist, place the steamed eggs in individual small bowls for personal servings. You can also spoon cooked diced vegetables or seafood on top before steaming for an elegant, custom flair. It’s a cozy dish that looks as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Steamed Eggs can be refrigerated in an airtight container for up to two days. It’s best to consume them soon after making to enjoy the soft texture at its peak.
Freezing
This delicate egg custard does not freeze well because the texture can become watery or grainy. It’s recommended to enjoy this Korean Steamed Eggs Recipe fresh whenever possible.
Reheating
To reheat, gently warm the steamed eggs in the microwave at low power or over a double boiler on the stovetop. Reheat slowly to avoid overcooking and losing the velvety smooth texture that makes this dish so beloved.
FAQs
Can I use just water or should I use broth?
You can use either depending on your preference. Broth adds more depth and warmth, enhancing the savory undertones, while water keeps the dish lighter. Both work wonderfully in the Korean Steamed Eggs Recipe.
How do I get the perfect silky texture?
The secret is gentle steaming and straining the egg mixture before cooking. This smooths out any lumps and allows the eggs to steam evenly without curdling, resulting in that famously silky custard texture.
Can I add other ingredients to the eggs?
Absolutely! Diced vegetables like carrots and zucchini, seafood like shrimp or crab, and even kimchi can be folded in or placed on top before steaming for an extra burst of flavor and texture.
Is this dish suitable for beginners?
Definitely. The Korean Steamed Eggs Recipe uses very simple ingredients and straightforward techniques, making it perfect for cooks at any level looking to explore Korean flavors.
What if my eggs turn out rubbery?
Overcooking is usually the cause. Keep the steaming time to 15-20 minutes and check for a soft jiggle in the center. Removing the eggs as soon as they set gently will preserve that melt-in-your-mouth texture.
Final Thoughts
This Korean Steamed Eggs Recipe is one of those delightful dishes that feels like a warm embrace. It’s easy to make, comforting to eat, and versatile enough to pause for a quick breakfast or elevate a full Korean meal. Trust me, once you try it, this gentle, silky egg custard will become a cozy favorite you’ll want to make again and again.
Print
Korean Steamed Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Steaming
- Cuisine: Korean
- Diet: Gluten Free
Description
Korean Steamed Eggs, also known as Gyeranjjim, is a comforting and silky smooth steamed egg custard flavored with soy sauce and sesame oil. This easy-to-make dish is perfect as a warm side for any meal and can be customized with vegetables, seafood, or kimchi for added texture and flavor.
Ingredients
Main Ingredients
- 4 large eggs
- 1 cup water or broth (chicken or vegetable)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Salt to taste
For Garnish
- 1 green onion, finely chopped
- Optional: extra sesame oil or sesame seeds
Optional Add-ins
- Diced vegetables (carrots, zucchini)
- Seafood (shrimp, crab)
- Kimchi
Instructions
- Beat the eggs: In a mixing bowl, beat the eggs until the mixture is smooth and fully combined, ensuring a consistent custard texture.
- Mix in liquid: Gradually whisk in the water or broth to the eggs to maintain a smooth consistency without lumps or bubbles.
- Add seasonings: Stir in soy sauce, sesame oil, and salt to enhance the flavor of the steamed eggs.
- Strain the mixture: For the silkiest texture, pour the egg mixture through a fine mesh sieve to remove any chalaza or lumps.
- Prepare to steam: Bring a pot of water to a gentle simmer and place a steamer rack or a heatproof bowl inside to create a moist cooking environment.
- Steam the egg custard: Pour the strained egg mixture into the heatproof bowl, cover it, and steam for 15–20 minutes until the eggs are set but still slightly jiggly in the center.
- Garnish and finish: Remove from heat and garnish with finely chopped green onions. Optionally, drizzle with extra sesame oil or sprinkle sesame seeds before serving.
- Serve: Serve the Korean steamed eggs warm alongside rice and other traditional Korean side dishes for a comforting and nourishing meal.
Notes
- Straining the egg mixture is key to achieving a smooth and velvety texture.
- Use a gentle simmer for steaming to prevent overcooking and curdling.
- Customize with vegetables, seafood, or kimchi for added flavor and texture.
- This dish is best served warm and fresh for the softest consistency.
- You can substitute water with chicken or vegetable broth for a richer taste.
