Today I’m updating my steamed eggs in earthenware bowl (ttukbaegi gyeranjjim) recipe that I originally posted 10 years ago! Since then I’ve developed a simpler way to make it, a method that I’ve been using at home over the past few years.
The old way I used to do it included a lot more stirring. Stirring is still important, but you don’t need to do it as much. The simpler way is to cook the egg mixture in an earthenware bowl over medium low and wait until hot steam comes out between the lid and the bowl. Then your ttukbaegi gyeranjjim is well cooked!
I got this idea from a Korean BBQ restaurant I visited a few years ago. The server brought out a kettle filled with the egg mixture and then carefully poured it into the gutter of the BBQ plate as my meat was being cooked.
I always thought the egg mixture would burn if I didn’t stir it, but the egg mixture in the gutter was cooked perfectly! I started to think about using this technique with my own ttukbaegi gyeranjjim. When I came home, I tried making it without so much stirring, and it worked perfectly! The important tip is to cook the egg over medium low heat.
It’s so easy to make it that I’m sure you will make it often. Last night I was editing this video right around dinner time. Watching these steaming eggs made me hungry and I thought: “Ok, it’s so easy to make, why not make it right now for dinner?” So I did!
Ingredients
- 4 to 5 large eggs
- 1 green onion, chopped
- 1 cup salted chicken broth (or 1 cup water with 4 teaspoons fish sauce)
- 2 teaspoons toasted sesame oil
Directions
- Combine eggs, green onion, and the chicken broth in a 3 cup earthenware pot or a small, heavy bottomed stainless steel saucepan.
- Mix it well with a fork or whisk.
- Cover with dome-shaped heat-safe ceramic or stainless-steel bowl that fits over the pot.
- Set it over medium-low and cook for about 12 to 13 minutes (about 8 to 10 minutes if using stainless steel saucepan), until steam comes out and steamy liquid begins to drip down the sides. The eggs will smell nutty.
- Carefully remove the lid. Drizzle the sesame oil over top and serve right away with rice.
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I made this a few weeks ago as I am a vegetarian who eats eggs. Delicious Maangchi. Thank you
Maangchi, thank you for the updated recipe. The bottom was always slightly burned. I believe now, like you, better to leave it alone after a few initial stirs, then use lower heat–and wait for the yumminess to arrive!
The bottom of my gyeranjjim keeps getting burned. I have an electric glass cooktop, so the tteukbaegi is a lot closer to the heat. I usually use ~6/10 heat. Does anyone have tips?
“The bottom of my gyeranjjim keeps getting burned.” The heat must have been too high. It should be between medium and low. Lower the heat slightly and try it out again. Good luck!
Another simple and delicious recipe, thank you. I used veggie stock and soy sauce and added a little cheese. I’m vegetarian and don’t eat fish sauce. I think this will be my new favourite way to makes eggs.
The vegetable pancakes yesterday and this recipe today goes to show you can eat good food cheaply, and with minimal effort and prepare it quicker then any fast food you could order in. I’m grateful for your clear directions and tasty foods.
I was craving a midnight snack that would not break my diet. This was quick yummy and filling. So tasty and crazy easy. Thank you!
Maangchi, after I cooked the gyeran jjim in the earthenware pot, some of the egg near the bottom of the pot was black. Does this mean i overcooked the egg or does this mean my earthenware pot is cracked? Please reply ASAP!
Thank you
I love your website as well as your cookbook!! I’m Korean and since my mother passed away, I can’t live without your book but especially your website because you use videos!
When I went to a Korean restaurant, I had ordered this dish and I thought I tasted vinegar. Was I imagining this or can one make it with vinegar as part of the recipe?
Hope I see your response!!
Thanks to you generations to come can still eat REAL Korean food!!
HI Guys
Anyone know where I can buy one of these in Northern Ireland? Either online or instore, with no extortionate shipping charges?
My sister has a egg white allergy. She wan’ t eat egg whites but she can have the egg yolks.What should I do if she can’t have egg whites in this recipe or do I should I just put more egg yolks when I am cooking this recipe?
Just made this for the first time. Used some silgochu for a bit of color. Smells delicious with the onion and sesame oil.
See full size image
It looks so soft, savory, and delicious!
I’m very interested in Korean food. This my 1st time do the steam egg. Is it look great?
Hahaha…. I think I put too many green onions….
See full size image
Yes, it looks fantastic! Happy cooking!
Hello , I am really a big fan of u! I have discovered ur video a month ago then I quickly tried ur recipes and bought ur book! I have tried more than half of ur recipes and all turned out great except the steamed egg! It still has so much stock after boiling for 10mins but it was burned at the bottom. Can u help me to solve this problem cause this is my favourite dish! I put exactly what u put in. It is the fire not big enough or need to boil longer? But the bottom is burned! I have tried boiling over 15mins but is was still watery! thank u!
It’s amazing you already cooked half of my recipes! You must be a passionate cook!
“But the bottom is burned!”
Yes it sometimes happens when the heat is too hot. The only thing you can do is lower the heat and cook longer. Let it cook very slowly.
I love your videos and recipes especially this one. I make steamed eggs everyday, it is my favorite meal. I have changed the recipe slightly to suit my taste. I add a splash of soy sauce, fish sauce, and hot chili oil to the eggs when i scramble them because i like the spice. I also mix the sesame oil into the eggs to make the aroma more mild. I am not a fan of sesame oil but without it, mostmrecipiesmare missing the aroma is off, by mixing it in the eggs it gives it a subtl flavor. I also love your rolled omelet recipe which i make on occasion. I am excited to try some spocy rice cake. Our kreqn grocery ismstarting to recognize my family in there often. Asian food has always been my favorite but most places here are too americanized. I enjoy traditional foods. I am happy i found your videos because i have since realized that Korean has become my favorite out of all the asian delicacies. To find good korean resturaunt i haven drive 2 hours to findnthe coses place that serves dishes like spicy squid salad, glutenous rice, etc. Out of all i really want to try a good bowl on bim bim bap. It looks somgood, when i get the nerves I may just have to try making ot myself. Your recipes have never disappointed me. They are all wonderful.
I sometimes make my steamed egg just like you. I add soy sauce and hot pepper flakes and sesame oil. You must be good at cooking!
Hi Maangchi ^^
How big is the earthenware bowl (diameter in cm) are you using for the steamed egg?
Thanks!
It’s a 3 cup pot. I just measured the diameter for you. It’s 5 1/2 inch.
Hi I had a dish similar to this but it was in soup the eggs were in pieces slightly round pieces. Do you know what it is called? or the method to make it? Is it the same dish? Just with additional soup? I had it in Seoul but we did not know what it is called.
Maangchi,
I had this in a Korean restaurant for the first time 2 weeks ago and decided since it was so good I’d have to try and make it. As with all of your recipes so far, it was easy to make and delicious. Also, like Zulumom, my dogs were interested in this dish. They stuck to me like glue as soon as I started boiling the chicken broth until I was finished eating but they didn’t get any of mine! ^^
Thanks,
Dave
“They stuck to me like glue as soon as I started boiling the chicken broth ..” haha, so cute!
I made this last night using Knorr chicken soup powder mixed with water instead of chicken broth. The rest of the ingredients were the same as your original recipe. Wow!!! It was so good on a chilly night! Even my husband who said he didn’t want to eat Korean food ate it all up! Our little dog cleaned the Ttukbegi when we were done. The presentation was very nice in Ttukbegi. I’ll make it again shortly so I can post the picture. Thanks, Maangchi!!!
Great! “Our little dog cleaned the Ttukbegi when we were done” haha, cute~
I like the way this dish doesn’t have a “fishy” taste. My mom always adds saewoo jjut to it and I never fully liked the taste. I like it so much better with the chicken broth.
Hi maangchi :) I’ve been trying your recipes for a while now and they’re just fantastic and very tasty! I’m thinking of making this for the next batch but I don’t have any earthenware bowl with me..can I substitute it with another bowl? Thank you for posting all of the recipes until now :)) will continue to use your recipes ^^
yes, it will work well with a thick bottomed stainless pot, too.
Hi there! thanks so much for your website – I have used it to cook a few yummy Korean dishes since moving here to Ulsan!
I make 뚝배기 계란찜 at least once a week. We love it!
The other day, this was cooking on the stove when suddenly – ‘POP’ – there was a big noise, and I saw that the pot – 뚝배기 – had cracked into 2 pieces!
Can you give me a hint why this might have happened? Too hot? Too much stuff in the pot? Or just a poor-quality 뚝배기 ?
Thanks again! :-)
Yes, it may be poor-quality. I have several ttukbaegi but never had any problems so far. The only advice that I can give you is to start with low heat and then turn it up when it starts to boil. Good luck with your Korean cooking! https://www.maangchi.com/kitchenware/earthenware-bowl
Hi Maangchi, I want to try the recipe with the stock made from anchovy and kelp, maybe even adding in shiitake mushrooms and radishes. Could you please give me some advice on portions of these ingredients? Would the stock still go with fish sauce or should I just skip fish sauce?
Thank you!
Anchovy and kelp stock sounds wonderful. I would still salt with fish sauce but it’s up to you.
If I have a smaller pot how do I make less?
hi maangchi,
i am glad to see your food blog. i have been searching for this korean egg pot recipe. may i ask that if i want to have more soup in it, do i add more soup to the recipe or lessen the egg?
pls guide. more power to your food blog! thanks.
You can try to make it more soupy by adding more soup and using less egg. Let me know how it turns out!
hi maanghi,
it was successful. i added half cup more of broth and lessen 1 whole egg. i will try again next time by adding 1/2 cup broth only. will compare which is better. thanks!
am so happy to have this quick and easy recipe. :) thanks!
This video is appropriately named, “Fluffy hot steamed eggs”! They are just that! I doubled the recipe and made it in a larger earthenware pot for my whole family. They LOVED it! Delicious and super easy! Thank you for sharing this recipe!
Great! It sounds like you and your family enjoyed the fluffiness of this dish! “ahh, fluffy fluffy” : )
very easy recipe
ah, that’s the secret! I love this dish and have tried to make it but it was always a bit too firm. The boiling stock should make a big difference.
Yay Daryl, it’s been a long time! Let me know how yours turns out.
Wow thank you for this. My mom and I love this dish but I prefer it in the pot and I just bought one yesterday so I’m excited to make it today for a panchan ^^. Thanks again!
My mom (she is Korean) she makes this all the time. It’s SUPER yummy! I can’t wait to try out cooking this on my own! Thanks, Maangchi! :D
Maangchi,
What do you dip the cucumber in at the end? I think I know what it is, but just wanna make sure!
yes, it’s called ssamjang (dipping sauce). Are you interested in learning the recipe? If so, check this out please. Ssamjang recipe is posted there. https://www.maangchi.com/recipe/samgyeopsal-gui
So delicious! I didn’t have any chicken stock made so I used homemade roasted vegetable broth instead. Along with rice, miso soup, and green tea I have had a most satisfying breakfast. nomnomnom!
I’m interested in your homemade vegetable broth now. : )
If you want to share the recipe with my other readers, please go ahead. https://www.maangchi.com/talk/forum/reader-recipes
i am so happy you blogged this! eversince i went to korea and tried this i have been looking all over the internet to find the recipe. It was very hard since i didn’t even know the name of the dish. in the end i did find recipes but when i tried to cook it the dish didn’t taste as yummy as when i had it in korea. I am going to give your version a try!
yeah the name of this dish is kind of difficult to pronounce: Tttukbaegi gyeranjjim : )
Hello! I will try to cook this one tonight. But can i not include green onions in my egg and use it as garnish instead?
yes, it will still be fluffy and delicious without green onion.
Emily unnie, can I use this earthenware bowl on an electric stove top? Thank you and I can’t wait to try this!
Yes, you can. Earthenware bowl can be used either gas or electric stove top. Good luck!
Thanks for sharing this simple, yet delicious recipe, Maangchi. Its one of my favourate side dishes. I prefer the steamed egg to be a little drier. What would be your suggestion? Leave it a little longer on the stove? Or, remove lid and let it continue cooking on its own?
hmm, do some experiments and invent your own gyeranjjim. Let me know if you do. : )
LOL I’m a madcap experimentalist! Will try to do it when I go back home to Malaysia. I’m temporarily staying in Singapore. Trying to limit on my packing when I leave. So, I can’t buy the claypot to experiment it for now.
Yay! I am so glad you posted this recipe Maangchi! As you know I don’t have a microwave so I was never able to make your steamed egg recipe – now I can!!!
Yeah you don’t have a microwave oven. : ) Great, have you made this yet? When I visited your house, I saw you really following my recipes tightly. No wonder all your food photos look great and delicious! I miss you! Cheers!