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!

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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!

Ingredients

  • 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

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Directions

  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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57 Comments:

  1. lilchinkx New York joined 9/17 & has 1 comment

    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 & has 1 comment

    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 & has 1 comment

    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 & has 3 comments

    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 & has 10 comments

    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

  6. qikhoo Malaysia joined 5/16 & has 3 comments

    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

  7. Yolinda Australia joined 5/16 & has 3 comments

    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 & has 12,047 comments

      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. 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.

  9. snowberry HongKong joined 11/11 & has 3 comments

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

  10. reeper Malaysia joined 4/14 & has 1 comment

    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 & has 75 comments

    Maangchi,
    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! ^^
    Thanks,
    Dave

  12. Zulumom Concord, CA joined 9/13 & has 35 comments

    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!!!

  13. 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 & has 1 comment

    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 ^^

  15. maxfacta Ulsan joined 5/13 & has 1 comment

    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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