Korean Steamed Egg is a quick and easy recipe to make at home. Typically, it is served in a stone or earthenware bowl. These are sold online or at any Korean supermarket. I like using these bowls for steamed eggs, stews, and soup because they retain heat for a long time and keeps the food warm throughout the meal. Alternatively, you can use any bowl and steam it instead.
The bowl I use for this recipe is 4.5 inches in diameter and 2.5 inches deep. Fill up to 70-75% of the bowl if your bowl is bigger or smaller as the egg will puff up during steaming and could overflow.
The ingredients for a steamed egg are eggs, water, and fish sauce. Salt isn’t needed as the fish sauce is salty, but it also adds umami flavor.
Using a sieve
To get that silky consistency, a sieve needs to be used. The white part of the egg may not have been completely mixed in and this will ruin the texture. However, if achieving this consistency isn’t important, skip using a sieve.
Cooking on low heat
When cooking the egg on high heat, the egg will burn on the outside while the center isn’t cooked. Cooking slowly gives the egg more time to come up to temperature evenly without burning.
If you heat the bowl and then add in the egg mixture, the egg will burn as the outside temperature are much hotter.
Garnish the steamed egg with freshly ground black pepper, green onions, sesame seeds, or cilantro. Serve with a side of rice or as a side dish.
Korean Steamed Egg (Gyeranjjim 계란찜)
Mix ingredients together.
Pour egg mixture into a sieve over an earthenware bowl. The strainer will remove the bits of egg that was not combined to get silky consistency. If this is not important, then skip the strainer.
Turn the heat on very low to low. Cover and cook for 10-15 minutes.
Garnish with green onions, black pepper, or cilantro.