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. lilchinkx New York joined 9/17
    Posted September 18th, 2017 at 8:16 pm | # |

    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

  2. scoriart Los Altos Hills joined 11/14
    Posted August 3rd, 2017 at 8:02 pm | # |

    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!!

  3. Suzee_Q Northern Ireland joined 7/17
    Posted July 21st, 2017 at 6:02 pm | # |

    HI Guys
    Anyone know where I can buy one of these in Northern Ireland? Either online or instore, with no extortionate shipping charges?

  4. akhandsara United States joined 5/17
    Posted May 11th, 2017 at 7:09 pm | # |

    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?

  5. O, Joo-Hwan Las Vegas, Nevada USA joined 2/17
    Posted April 23rd, 2017 at 5:59 am | # |

    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

    • Maangchi New York City joined 8/08
      Posted April 24th, 2017 at 9:48 am | # |

      It looks so soft, savory, and delicious!

  6. 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!

  7. 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.

  8. 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!

  9. 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.

  10. 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.

  11. 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!

  12. 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~

  13. 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.

  14. 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.

  15. 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! :-)

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