Steamed egg in an earthenware bowl

Ttukbaegi gyeranjjim 뚝배기 계란찜

Steamed egg cooked in an earthenware bowl is called ttukbaegi gyeranjjim because ttukbaegi means “earthenware bowl” in English and gyeranjjim means “steamed egg mixture.” The good thing about this dish is that you can serve it like stew or soup, it’s delicious either way. I posted my gyeranjjim recipe a few years ago but I used my microwave oven instead a stove.

Enjoy fluffy hot ttukbaegi gyeranjjim!



Eggs, chicken broth, fish sauce, green onion, sesame oil.


  1. Add 1½ cups of chicken broth to a 3 cup earthenware bowl. Boil over medium high heat.
  2. Add 3 cracked eggs and 1 egg yolk to a bowl.
  3. Add 1 ts fish sauce and 2 tbs chopped green onion to the eggs. Beat well.
  4. When the chicken broth starts boiling, lower the heat to a simmer.
  5. Add the egg mixture to the simmering broth and stir it well with a fork well for 10 seconds.
  6. Close the lid and simmer another 4-5 minutes until the egg mixture sizzles and has a texture like soft tofu.
  7. Open the lid and turn off the heat. Drizzle 2 ts sesame oil and sprinkle 1 tbs chopped green onion over top.

Serve hot as a side dish with rice.






  1. qikhoo Malaysia joined 5/16
    Posted June 17th, 2016 at 8:35 am | # |

    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

    • Maangchi New York City joined 8/08
      Posted June 18th, 2016 at 9:24 am | # |

      Yes, it looks fantastic! Happy cooking!

  2. Yolinda Australia joined 5/16
    Posted May 11th, 2016 at 6:05 am | # |

    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!

    • Maangchi New York City joined 8/08
      Posted June 18th, 2016 at 9:27 am | # |

      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.

  3. rainedaywoman joined 6/15
    Posted June 3rd, 2015 at 2:58 pm | # |

    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.

    • Maangchi New York City joined 8/08
      Posted June 18th, 2016 at 9:28 am | # |

      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!

  4. snowberry HongKong joined 11/11
    Posted February 7th, 2015 at 1:32 pm | # |

    Hi Maangchi ^^
    How big is the earthenware bowl (diameter in cm) are you using for the steamed egg?

    • Maangchi New York City joined 8/08
      Posted February 9th, 2015 at 11:57 am | # |

      It’s a 3 cup pot. I just measured the diameter for you. It’s 5 1/2 inch.

  5. reeper Malaysia joined 4/14
    Posted April 24th, 2014 at 7:42 am | # |

    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.

  6. ddnorman Southern NH, USA joined 9/13
    Posted November 19th, 2013 at 4:48 am | # |

    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! ^^

    • Maangchi New York City joined 8/08
      Posted November 19th, 2013 at 7:53 am | # |

      “They stuck to me like glue as soon as I started boiling the chicken broth ..” haha, so cute!

  7. Zulumom Concord, CA joined 9/13
    Posted October 1st, 2013 at 2:42 pm | # |

    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!!!

    • Maangchi joined 7/08
      Posted October 1st, 2013 at 6:17 pm | # |

      Great! “Our little dog cleaned the Ttukbegi when we were done” haha, cute~

  8. spicykimchijigae NJ joined 9/13
    Posted September 16th, 2013 at 10:50 pm | # |

    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.

  9. misheru5 indonesia joined 5/13
    Posted May 20th, 2013 at 12:39 pm | # |

    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 ^^

    • Maangchi New York City joined 8/08
      Posted May 20th, 2013 at 1:02 pm | # |

      yes, it will work well with a thick bottomed stainless pot, too.

  10. maxfacta Ulsan joined 5/13
    Posted May 2nd, 2013 at 9:25 pm | # |

    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! :-)

  11. xelloss1989 United States joined 1/13
    Posted March 14th, 2013 at 10:37 am | # |

    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!

    • Maangchi New York City joined 8/08
      Posted May 4th, 2013 at 8:33 am | # |

      Anchovy and kelp stock sounds wonderful. I would still salt with fish sauce but it’s up to you.

  12. Jpkarisan1990 United States joined 11/12
    Posted November 11th, 2012 at 3:43 pm | # |

    If I have a smaller pot how do I make less?

  13. mcgo11 Philippines joined 10/12
    Posted October 10th, 2012 at 11:33 am | # |

    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.

    • Maangchi New York City joined 8/08
      Posted October 12th, 2012 at 7:59 am | # |

      You can try to make it more soupy by adding more soup and using less egg. Let me know how it turns out!

      • mcgo11 Philippines joined 10/12
        Posted November 9th, 2012 at 2:30 am | # |

        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!

  14. krd7777 usa joined 3/12
    Posted April 8th, 2012 at 11:29 pm | # |

    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!

    • Maangchi New York City joined 8/08
      Posted April 9th, 2012 at 12:29 pm | # |

      Great! It sounds like you and your family enjoyed the fluffiness of this dish! “ahh, fluffy fluffy” : )

  15. chef Benedict Manila, Philippines joined 11/11
    Posted January 2nd, 2012 at 12:26 am | # |

    very easy recipe

  16. Daryl Namhae, South Korea joined 10/08
    Posted December 13th, 2011 at 11:43 pm | # |

    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.

    • Maangchi New York City joined 8/08
      Posted December 14th, 2011 at 9:23 am | # |

      Yay Daryl, it’s been a long time! Let me know how yours turns out.

  17. Cloverless Washington joined 12/11
    Posted December 7th, 2011 at 3:54 pm | # |

    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!

  18. hbounds310 United States joined 12/11
    Posted December 5th, 2011 at 2:09 pm | # |

    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

  19. elisabethhhh NASHVILLE!! joined 8/09
    Posted November 28th, 2011 at 2:31 pm | # |


    What do you dip the cucumber in at the end? I think I know what it is, but just wanna make sure!

  20. weirdingway San Diego, CA joined 11/11
    Posted November 27th, 2011 at 12:22 pm | # |

    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!

  21. investress melbourne joined 11/11
    Posted November 20th, 2011 at 1:02 am | # |

    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!

    • Maangchi New York City joined 8/08
      Posted November 28th, 2011 at 4:57 am | # |

      yeah the name of this dish is kind of difficult to pronounce: Tttukbaegi gyeranjjim : )

  22. enreikko Davao City, Philippines joined 11/11
    Posted November 18th, 2011 at 11:28 pm | # |

    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?

    • Maangchi New York City joined 8/08
      Posted November 19th, 2011 at 12:13 am | # |

      yes, it will still be fluffy and delicious without green onion.

  23. Gizlerr Toronto, Ontario joined 7/10
    Posted November 17th, 2011 at 11:58 pm | # |

    Emily unnie, can I use this earthenware bowl on an electric stove top? Thank you and I can’t wait to try this!

    • Maangchi New York City joined 8/08
      Posted November 18th, 2011 at 10:07 pm | # |

      Yes, you can. Earthenware bowl can be used either gas or electric stove top. Good luck!

  24. Tequila Malaysia joined 7/10
    Posted November 15th, 2011 at 11:50 pm | # |

    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?

    • Maangchi New York City joined 8/08
      Posted November 18th, 2011 at 10:10 pm | # |

      hmm, do some experiments and invent your own gyeranjjim. Let me know if you do. : )

      • Tequila Malaysia joined 7/10
        Posted November 19th, 2011 at 12:16 am | # |

        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.

  25. JamieF New Zealand joined 1/11
    Posted November 15th, 2011 at 12:16 pm | # |

    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!!!

    • Maangchi New York City joined 8/08
      Posted November 18th, 2011 at 10:09 pm | # |

      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!


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