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. xelloss1989 United States joined 1/13 & has 15 comments

    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!

  2. Jpkarisan1990 United States joined 11/12 & has 1 comment

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

  3. mcgo11 Philippines joined 10/12 & has 4 comments

    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.

  4. krd7777 usa joined 3/12 & has 1 comment

    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!

  5. chef Benedict Manila, Philippines joined 11/11 & has 45 comments

    very easy recipe

  6. Daryl Namhae, South Korea joined 10/08 & has 3 comments

    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.

  7. Cloverless Washington joined 12/11 & has 1 comment

    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!

  8. hbounds310 United States joined 12/11 & has 2 comments

    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

  9. elisabethhhh NASHVILLE!! joined 8/09 & has 2 comments


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

  10. weirdingway San Diego, CA joined 11/11 & has 8 comments

    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!

  11. investress melbourne joined 11/11 & has 2 comments

    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!

  12. enreikko Davao City, Philippines joined 11/11 & has 2 comments

    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?

  13. Gizlerr Toronto, Ontario joined 7/10 & has 3 comments

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

  14. Tequila Malaysia joined 7/10 & has 15 comments

    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?

  15. JamieF New Zealand joined 1/11 & has 120 comments

    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 12,047 comments

      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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