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!

Ingredients

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

Directions

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

Serve hot as a side dish with rice.

Posted on Monday, November 14th, 2011 at 2:03 pm. Last updated on January 5, 2015.
Tagged: delicious, earthenwarebowl, egg recipe, egg stew, 뚝배기 계란찜, 계란찜, 달걀찜, fluffy eggs, fluffy steamed eggs, gyeranjjim, Korean egg side dish, korean food, maangchi recipe, side dish, sizzling egg hot pot, steamed egg, steamed egg in an earthenware bowl, steamed eggs, ttukbaegi, ttukbaegi gyeranjjim

53 Comments:

xelloss1989 United States joined 1/13 & has 15 comments
Posted March 14th, 2013 at 10:37 am | Log in to reply.

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 & has 12,051 comments
  Posted May 4th, 2013 at 8:33 am | Log in to reply.
  
  Anchovy and kelp stock sounds wonderful. I would still salt with fish sauce but it’s up to you.
Jpkarisan1990 United States joined 11/12 & has 1 comment
Posted November 11th, 2012 at 3:43 pm | Log in to reply.

If I have a smaller pot how do I make less?
mcgo11 Philippines joined 10/12 & has 4 comments
Posted October 10th, 2012 at 11:33 am | Log in to reply.

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 & has 12,051 comments
  Posted October 12th, 2012 at 7:59 am | Log in to reply.
  
  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 & has 4 comments
    Posted November 9th, 2012 at 2:30 am | Log in to reply.
    
    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!
krd7777 usa joined 3/12 & has 1 comment
Posted April 8th, 2012 at 11:29 pm | Log in to reply.

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 & has 12,051 comments
  Posted April 9th, 2012 at 12:29 pm | Log in to reply.
  
  Great! It sounds like you and your family enjoyed the fluffiness of this dish! “ahh, fluffy fluffy” : )
chef Benedict Manila, Philippines joined 11/11 & has 45 comments
Posted January 2nd, 2012 at 12:26 am | Log in to reply.

very easy recipe
Daryl Namhae, South Korea joined 10/08 & has 3 comments
Posted December 13th, 2011 at 11:43 pm | Log in to reply.

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 & has 12,051 comments
  Posted December 14th, 2011 at 9:23 am | Log in to reply.
  
  Yay Daryl, it’s been a long time! Let me know how yours turns out.
Cloverless Washington joined 12/11 & has 1 comment
Posted December 7th, 2011 at 3:54 pm | Log in to reply.

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!
hbounds310 United States joined 12/11 & has 2 comments
Posted December 5th, 2011 at 2:09 pm | Log in to reply.

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
elisabethhhh NASHVILLE!! joined 8/09 & has 2 comments
Posted November 28th, 2011 at 2:31 pm | Log in to reply.

Maangchi,

What do you dip the cucumber in at the end? I think I know what it is, but just wanna make sure!
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted November 28th, 2011 at 8:00 pm | Log in to reply.
  
  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
weirdingway San Diego, CA joined 11/11 & has 8 comments
Posted November 27th, 2011 at 12:22 pm | Log in to reply.

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!
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted November 28th, 2011 at 4:56 am | Log in to reply.
  
  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
investress melbourne joined 11/11 & has 2 comments
Posted November 20th, 2011 at 1:02 am | Log in to reply.

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 & has 12,051 comments
  Posted November 28th, 2011 at 4:57 am | Log in to reply.
  
  yeah the name of this dish is kind of difficult to pronounce: Tttukbaegi gyeranjjim : )
enreikko Davao City, Philippines joined 11/11 & has 2 comments
Posted November 18th, 2011 at 11:28 pm | Log in to reply.

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 & has 12,051 comments
  Posted November 19th, 2011 at 12:13 am | Log in to reply.
  
  yes, it will still be fluffy and delicious without green onion.
Gizlerr Toronto, Ontario joined 7/10 & has 3 comments
Posted November 17th, 2011 at 11:58 pm | Log in to reply.

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 & has 12,051 comments
  Posted November 18th, 2011 at 10:07 pm | Log in to reply.
  
  Yes, you can. Earthenware bowl can be used either gas or electric stove top. Good luck!
Tequila Malaysia joined 7/10 & has 15 comments
Posted November 15th, 2011 at 11:50 pm | Log in to reply.

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 & has 12,051 comments
  Posted November 18th, 2011 at 10:10 pm | Log in to reply.
  
  hmm, do some experiments and invent your own gyeranjjim. Let me know if you do. : )
  - Tequila Malaysia joined 7/10 & has 15 comments
    Posted November 19th, 2011 at 12:16 am | Log in to reply.
    
    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.
JamieF New Zealand joined 1/11 & has 120 comments
Posted November 15th, 2011 at 12:16 pm | Log in to reply.

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 & has 12,051 comments
  Posted November 18th, 2011 at 10:09 pm | Log in to reply.
  
  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!