Steamed egg in an earthenware bowl

Ttukbaegi gyeranjjim 뚝배기 계란찜

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!


  • 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


  1. Combine eggs, green onion, and the chicken broth in a 3 cup earthenware pot or a small, heavy bottomed stainless steel saucepan.
  2. Mix it well with a fork or whisk.making gyeranjjim
  3. Cover with dome-shaped heat-safe ceramic or stainless-steel bowl that fits over the pot.
  4. 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.
  5. Carefully remove the lid. Drizzle the sesame oil over top and serve right away with rice.

ttukbaegi gyeranjjim

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  1. iamkimtran Tucson joined 5/22 & has 1 comment

    I had it on low medium heat on an electric oven for 12 minutes twice and it still didn’t cook, will I burn it if I go to medium like the others?

  2. Ngori South Australia joined 3/22 & has 1 comment

    I made this a few weeks ago as I am a vegetarian who eats eggs. Delicious Maangchi. Thank you

  3. miguk girl Dover-Foxcroft, ME joined 3/11 & has 4 comments

    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!

  4. pudgequeen Nashville, TN joined 12/21 & has 1 comment

    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?

  5. Aronui Victoria, Australia joined 10/21 & has 2 comments

    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.

  6. Lawaa Ky joined 10/17 & has 1 comment

    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!

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