Korean Steamed Eggs - without Hot Pot

Ingredients

• 2eggs
• 120 ml (½ cup)anchovy stock (or water)
• 15 ml (1 Tbsp) chopped shrimp, plus 1 whole shrimp for garnishfrozen shrimp
• 15 ml (1 Tbsp)chopped white onion
• 15 ml (1 Tbsp)chopped mushrooms
• 1.25 ml (¼ tsp)sea salt
• 1.25 ml (¼ tsp), optionalsugar

Instructions

1. 1

   Prepare the pot

   Fill a pot with water and place a small dish towel or thick paper towel on its bottom to stop the bowl clanking as the water boils. Check that the bowl fits inside and that you can close the lid.

2. 2

   Bring to a simmer

   Bring the water to the boil, then keep it at a simmer while you prepare the egg mixture.

3. 3

   Chop the additions

   Meanwhile, chop the white onion, mushrooms and shrimp.

4. 4

   Whisk the eggs

   Whisk the eggs with the stock, salt and sugar.

5. 5

   Strain the mixture

   For a silkier texture, strain the egg mixture to remove the stringy chalaza. This step is optional.

6. 6

   Add the fillings

   Stir the chopped onion, mushrooms and shrimp into the strained egg mixture.

7. 7

   Steam the eggs

   Pour the mixture into a cup or bowl and cook it in the prepared water bath for 10–12 minutes.

8. 8

   Garnish with shrimp

   A couple of minutes before the eggs are done, place the whole shrimp on top. Adding it earlier may cause it to sink.

What is gyeran jjim?

Gyeran jjim is a Korean steamed egg dish, often served as a warm side dish. This version uses a bowl set in a water bath instead of a hot pot, making it possible to prepare with a regular saucepan.

Stock gives the eggs savoury depth, while the gentle steam helps them set softly rather than brown or crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 76 calories, 7g protein, 1g carbs, 4g fat.

The eggs and shrimp provide most of the protein, while the eggs also contribute much of the fat. The small amount of stock, onion, mushrooms and optional sugar contributes little carbohydrate; serve with rice or vegetables if you want a more balanced, filling plate.

Why use a water bath?

Gentle heat: The bowl sits above simmering water, so the eggs cook gradually. A towel at the bottom cushions the bowl and helps prevent it from rattling against the pot.

Fit first: Check that the bowl sits securely in the pot and that the lid can close before you start heating the water.

The ingredients that build flavour

Anchovy stock: It brings a savoury base to the mild eggs; water is an acceptable alternative, though the result will taste simpler.

Shrimp and vegetables: Chopped shrimp, onion and mushrooms are mixed through the eggs, while a whole shrimp on top makes a simple garnish. Chop the additions small so they are easy to spoon up with the soft egg.

How to get a smooth texture

Straining: Passing the whisked eggs through a strainer removes the chalaza, the stringy white part of the egg. It is optional, but can make the finished texture silkier.

Gentle simmer: Keep the water at a simmer while the eggs cook. A hard boil can make the mixture cook less gently.

When the eggs are done

Timing: Steam for 10–12 minutes, as stated in the method. The exact point within that range depends on the bowl and how strongly the water is simmering.

Garnish timing: Add the whole shrimp a couple of minutes before the end so it rests on top rather than sinking into the egg mixture.

Serving the dish

Serve the eggs warm, straight from the bowl, as a side dish or a light meal. A bowl of rice and a crisp vegetable side make a practical accompaniment.

Keep the bowl stable when lifting it from the pot, and serve carefully because the vessel and its contents will be hot.

Recipe notes & tips

• Check the bowl and lid fit in the pot before filling it with water.
• Keep the water at a simmer while you prepare and cook the eggs.
• Chop the shrimp, onion and mushrooms into small pieces for even distribution.
• Strain the whisked eggs if you want a silkier finish.
• Add the garnish shrimp only a couple of minutes before the eggs are done.

Variations

• Use water: Swap the anchovy stock for water for a milder result.
• Skip the sugar: Leave it out for a less sweet, savoury version.
• Change the mushrooms: Use another finely chopped mushroom you have on hand.
• Make it meat-free: Omit the shrimp and use water or vegetable stock.
• Add a rice side: Serve with steamed rice to make the meal more substantial.

Common mistakes to avoid

• Bowl clanking: Line the pot with a small dish towel or thick paper towel before adding the bowl.
• Bowl does not fit: Check the bowl and lid fit before you begin heating the water.
• Water boils too vigorously: Reduce the heat to maintain a simmer while the eggs cook.
• Garnish sinks: Add the whole shrimp a couple of minutes before the eggs finish cooking.
• Skipping the strainer: The dish will still work, but strain the mixture if you want to remove the stringy chalaza.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat gently until hot throughout; the eggs may become firmer after reheating.

Frequently asked questions