Fluffy Korean Steamed Eggs, or Gyeran Jjim

Korean steamed eggs (gyeran jjim) come together in about 15 minutes for the fluffiest, silkiest bowl of comfort. Made with chicken stock for extra umami, this direct stovetop recipe recreates that signature jiggly rise at home—steady as a cozy banchan or a side for Korean BBQ.

This fluffy Korean steamed egg, gyeran jjim, is one of those cozy banchan that always hits the spot. It’s like a jiggly, soufflé-style custard that rises beautifully in a bubbling pot, light yet deeply savory. Steady alongside warm rice or grilled meat.

We've made gyeran jjim more times than we can count. A old-style ttukbaegi (stone pot) gives a keeper results, but any small pot works.

For richer flavor, we swap water for chicken stock—it turns this unfussy dish into something restaurant-worthy. And a tiny pinch of baking powder helps it puff up extra fluffy.

If you’ve only had Korean steamed eggs at a BBQ spot, you’ll be surprised how direct it is to make at home. And honestly, it might taste even better.

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Note: Don’t confuse Gyeran Jjim with Gyeran Bap, an unfussy dish of fried eggs over rice seasoned with soy sauce and sesame oil.

If you enjoy classic Korean side dishes like this, you can browse more in our Korean banchan recipes.

Direct Step-by-Step Korean Steamed Eggs (Gyeran Jjim)

These photos are here to give you a handy visual guide. For exact measurements and detailed steps, head to the full recipe card at the bottom of the post.

Gather the recipe ingredients: eggs, chicken stock, salted shrimp, and a pinch of baking powder.

Whisk eggs with a little bit of Korean salted shrimp brine.

Add a pinch of baking powder to eggs.

Bring chicken stock to a boil in a ttukbaegi or small pot.

Pour in the egg mixture to the stock while stirring.

Keep stirring with spoon until soft curds form (about 80% cooked).

Cover and steam over low heat with a dome-shaped lid or bowl until puffed and fluffy.

Voila! You got an egg volcano shooting out hot steam—light, jiggly, and savory!

Drizzle sesame oil and garnish with green onion. Serve this gyeran jjim with rice—it’s a cozy banchan that pairs especially well with grilled Korean BBQ dishes like samgyeopsal (pork belly) or galbi (marinated beef short ribs).

• Yield: 4 people
• Prep: 5 minutes
• Cook: 10 minutes
• Total: 15 minutes

Ingredients

• 6 large eggs, well beaten
• 1 cup (240 ml) chicken stock
• 1 tsp Korean salted shrimp, liquid only, optional
• 2 pinches kosher salt
• 1 tsp (5 g) baking powder
• 2 tsp (10 ml) sesame oil, optional
• 1 tbsp (15 g) finely chopped green onion, optional

Method

1. Combine eggs, salted shrimp (if using), and a pinch of salt in a medium mixing bowl. Add baking powder and beat them well until frosty.
2. Pour chicken stock in a pot and bring it to boil over medium high heat. Reduce the heat to medium. Slowly pour egg mixture into the chicken stock as you stir gently with a spoon.
3. Keep stirring the egg mixture, scraping it as necessary from the side of the pot to the center. You will want to stir until the egg mixture reaches 80% cooked, about 2 minutes.
4. Cover the pot with a dome shaped heat-safe bowl immediately. Reduce the heat to low and let it simmer for 2-3 minutes.
5. Turn off the heat and remove the lid (make sure to wear kitchen gloves). You will see the egg mixture has risen well above the rim of your pot.

Notes

Tips for Extra Fluffy Gyeran Jjim

A 1:1 ratio of eggs to liquid creates a keeper texture—too much liquid makes the eggs collapse quickly.

Whisk thoroughly until frothy. It ensures a smooth, silky, airy texture.

Use a ttukbaegi (Korean earthenware pot) to retain heat and keep the eggs puffed up while staying warm at the table.

Steam gently over low heat for soft, tender eggs. Avoid overcooking!