Fluffy and Soft Steamed Egg in a Clay Pot
Easy and Delicious Korean Steamed Egg (Gyeran Jjim) Clay Pot Recipe
A quintessential Korean comfort food, Gyeran Jjim (steamed eggs) is a beloved dish across the nation! Move beyond bland and rubbery versions. Let’s create a ‘volcano’ steamed egg that’s incredibly fluffy, soft, and melts in your mouth. This recipe uses a traditional clay pot for an authentic and satisfying experience.
Main Ingredients
- 5 large eggs
- 1 handful of chopped green onions
Seasoning
- 0.8 Tbsp of soup soy sauce (less than 1 Tbsp)
- 0.7 Tbsp of sugar (less than 1 Tbsp)
- 0.8 Tbsp of soup soy sauce (less than 1 Tbsp)
- 0.7 Tbsp of sugar (less than 1 Tbsp)
Cooking Instructions
Step 1
First, prepare your cooking vessel – a traditional Korean earthenware pot (ttukbaegi) or a similar heat-resistant pot is ideal for making steamed eggs. I’m using a ttukbaegi today to enhance the deep flavor and warmth. This recipe uses 5 eggs.
Step 2
Crack the 5 eggs into the ttukbaegi. Add about 1/4 cup of water, which is less than half of a standard measuring cup. Be careful not to add too much water, as it can make the steamed eggs too watery.
Step 3
Add 0.8 Tbsp of soup soy sauce (using a measuring spoon, this is less than a full tablespoon). It’s recommended to start with a little less, as you can always adjust the seasoning later to your preference.
Step 4
Now, it’s time to mix everything thoroughly. I find that a fruit fork works surprisingly well for mixing Gyeran Jjim! Whisk until the mixture is smooth and there are no visible lumps of egg white or yolk.
Step 5
We’ll add sugar, similar in quantity to the salt, but not exactly the same. Add 0.7 Tbsp of sugar (using a measuring spoon, this is also less than a full tablespoon). This little bit of sugar enhances the savory flavor and adds a subtle sweetness.
Step 6
After adding the sugar, mix vigorously again. Ensuring all ingredients are evenly distributed is key to a delicious Gyeran Jjim.
Step 7
Place the ttukbaegi directly onto the stovetop. Because I’ve had past experiences burning steamed eggs, I never use high heat! Start with medium heat, and then alternate between low and medium heat as it cooks. This gentle cooking method prevents burning and ensures a tender texture.
Step 8
After a short while on medium heat, you’ll start to see the edges and center of the egg mixture begin to form soft, tofu-like curds as it starts to cook. This is your cue to gently stir.
Step 9
If you leave it as is, the bottom might burn. So, using a rice spoon, gently scrape the cooked parts from the bottom and stir. The key is to stir gently to avoid breaking up the curds too much. Then, let it cook again.
Step 10
As you did before, you’ll see soft, tofu-like curds forming again as the egg continues to cook. It’s not quite done yet, so be patient.
Step 11
Just like in the previous step, use your rice spoon to gently scrape the cooked portions from the bottom and stir again. Repeating this process helps the egg cook evenly throughout.
Step 12
Can you see the steamed egg starting to puff up? It’s getting close to being done! Curious about what’s next? Let’s move on!
Step 13
That’s right! It’s time to stir it again! Gently press down on the puffed-up egg mixture and stir to ensure even cooking.
Step 14
Now, the cooked curds are getting larger, and the entire mixture has puffed up significantly. The ‘volcano’ steamed egg is starting to take shape!
Step 15
Give it one final stir! The secret to a perfectly puffed ‘volcano’ steamed egg is to repeat this stirring process about 3-4 times. Once you’ve done this, it’s almost ready!
Step 16
Now it’s time to cover it and let it finish cooking. Any pot lid will do, but using a transparent lid, like mine, is great because you can visually monitor how much the egg is puffing up.
Step 17
Place the lid on and watch it cook. If you zoom in on the photo, you’ll see the egg gently rising and lightly touching the lid as it steams.
Step 18
I prefer not to cook it until it overflows like you might see in restaurants – cleaning the stovetop can be a hassle! Haha. Once the steamed egg has risen to just below the rim of the ttukbaegi and is generously touching the lid, turn off the heat and remove the lid.
Step 19
Voilà! Your delicious steamed egg is ready. But it looks a little plain, doesn’t it? Let’s add some decorative touches!
Step 20
I’m sprinkling it with sesame seeds, drizzling about a tablespoon of sesame oil, and finally topping it with a handful of chopped green onions for a beautiful and flavorful finish!
Step 21
Here’s a close-up of the decorated Gyeran Jjim. Hehe, even looking at it now makes my mouth water. Doesn’t it look absolutely delicious? You must try making it!
