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!

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Ingredients

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

Directions

  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 toasted sesame oil and sprinkle 1 tbs chopped green onion over top.

Serve hot as a side dish with rice.

steamed-eggs

 

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53 Comments:

  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.

    • Maangchi New York City joined 8/08 & has 12,051 comments

      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

        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!

  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

    Maangchi,

    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 12,051 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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