Fluffy Steamed Egg in a Clay Pot (Gyeran-jjim)
How to Make Restaurant-Style Steamed Eggs at Home Without Failure
Create delicious steamed eggs with a fluffy, tender texture and a deep umami flavor enhanced by tuna extract. This recipe uses a traditional clay pot (ttukbaegi) to achieve the authentic taste you find at Korean BBQ restaurants.
Ingredients- 4 large eggs
- 1 Tbsp sesame oil
- 1 Tbsp tuna extract
- 1/2 cup water (approx. 100ml)
- 1/3 Tbsp sugar
Cooking Instructions
Step 1
1. To prevent the steamed egg from sticking or burning at the bottom, lightly coat the inside of the clay pot (ttukbaegi) with sesame oil or cooking oil. This step ensures a smoother texture and makes it easier to serve.
Step 2
2. Crack the 4 eggs into a bowl. Add 1 Tbsp of tuna extract, 1/2 cup (approx. 100ml) of water, and 1/3 Tbsp of sugar. Whisk everything together thoroughly until well combined and no lumps of egg remain, creating a smooth egg mixture.
Step 3
3. Place the clay pot over medium-high heat and pour in the prepared egg mixture. As the egg mixture begins to form soft curds, stir gently and continuously with a chopstick or spatula, scraping the bottom. Continue cooking until about 80% of the egg mixture is set, achieving a soft, custard-like consistency.
Step 4
4. Once the egg mixture is about 80% cooked, drizzle a little extra sesame oil over the top and sprinkle with chopped green onions (optional). Cover the pot with its lid or a slightly larger heatproof bowl. Reduce the heat to low and simmer for about 2 minutes. When the lid begins to lift slightly due to steam, turn off the heat and let it rest (steam) for about 30 minutes. This steaming process will result in a perfectly fluffy and moist steamed egg.
