Korean-Style Steamed Eggs (Gyeran Jjim)

5 from 2 votes

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Korean-Style Steamed Eggs (Gyeran Jjim) – We happened upon a dozen farm-fresh eggs, thanks to a kind friend who dropped by our cottage a couple of Sundays ago. I grew up getting my little hands pecked as I reached into the round holes within our farm’s henhouse, where our chickens roosted.

I was thrilled to see these beauties when they arrived and I knew I had to do something a little different with them. Before I knew it, I was adding one more dish to our list of easy Asian recipes.

two bowls of soup.

What is this?

a bowl of soup with a spoon in it.

I came across this particular recipe on the kitchn and it turns out there are all sorts of steamed egg dishes, many have their roots in China. They all have a base of eggs whisked in a liquid, sometimes just water.

An egg over a ber of kale.
Eggs are showing up all over these days, often with other healthy power foods. Take a look at our Baked Egg and Portabella with Braised Kale.

This Korean-style uses a salt-based medium such as broth, brined shrimp, or fish sauce. I used some chicken broth and added some toasted sesame seeds and threw in a little watercress.

The mellow and piquant undertones of the watercress added a nice touch to soft texture of the sesame seeds and ensuing custard.

“This is an easy, healthful, and out of the ordinary way to enjoy eggs and would make a great compliment to some steamed rice or even atop a bed of greens.”

It’s fun to try different things, sometimes; even those that come from the other side of the world. This little dish is just one more example of food connecting different people from different cultures, on all sides of the planet. Find some good fresh eggs, then give this one a try. -Dan

two bowls of soup,

Korean-Style Steamed Eggs (Gyeran Jjim)

5 from 2 votes
adapted from the kichn
Prep: 2 minutes
Cook: 15 minutes
Total: 17 minutes
Yield: 2 servings


  • 4 eggs
  • 1 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • small handful watercress leaves, washed and stemmed
  • 2 tablespoon toasted sesame seeds


  • Whisk all ingredients together except for watercress and sesame seeds.
  • Divide and pour into two ramekins.
  • Place ramekins in pot and put enough hot water in pot till it reaches half way up the sides of the ramekins.
  • Place cover on pot, preferably a transparent one, so that you can monitor the steaming process.
  • Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer.
  • Place the watercress on top of mixture and sprinkle the sesame seeds and continue to cook for about 3 minutes or until the eggs are set. They should be firm but jiggly.
  • Carefully lift the ramekins from the pot and serve.


Calories: 133kcal, Carbohydrates: 1g, Protein: 11g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 327mg, Sodium: 1136mg, Potassium: 215mg, Sugar: 0g, Vitamin A: 475IU, Vitamin C: 11.1mg, Calcium: 56mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: lunch
Cuisine: Korean
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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5 from 2 votes

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  1. 5 stars
    What an intriguing dish Dan…plus it looks so simple to make! I can’t wait to try it!

  2. I love this recipe!! It sounds nice and easy, and looks absolutely delicious! Beautiful presentation and photographs too 🙂

  3. What an interesting dish. I have never heard of or tried it before. It sounds wonderful…definitely something I would love to make my family. Have a wonderful afternoon!

  4. Wow, guys what a unique recipe that sounds amazing. I have never had this type of custard before but am willing to try it out seeing yours. Great job!