Easy Korean Fluffy Steamed Egg One-Pot Recipe

Steamed egg or “gaeran jjim” a popular Korean egg soufflé. It is typically served in Korean restaurants as a side dish or “ban chan”. It can also be eaten for breakfast or as a standalone meal. It is traditionally cooked and served in a “ttukbaegi”, a Korean earthenware bowl. Steamed egg prepared the traditional Korean way sets itself apart from egg dishes by its silky smooth texture.

If you like eating at Korean restaurants, you’ll be surprised how simple and easy it is to make this fluffy steamed egg dish at home. It all starts with boiling some chicken stock in a ttukbaegi. An egg mixture is gradually whisked in the boiling stock and then left to cook for a few minutes. Enjoy a delightfully light, delicious, and satisfying steamed egg dish, any time.


This recipe takes about 10 minutes to make. Serves 2 to 3.

• 1 cup of chicken stock
• 3 eggs
• 1 tbsp heavy cream
• ½ tsp salt
• ¼ tsp freshly cracked black pepper
• 1 tbsp finely chopped carrot
• 1 tbsp finely chopped scallion
• 1 red chili, finely chopped


Pour chicken stock into a Korean ttukbaegi or earthenware bowl.
Heat the ttukbaegi over medium-high heat until the stock boils.
Meanwhile, crack the eggs open into a bowl.
Beat just to break out the yolks.
Add heavy cream, salt, and black pepper.
Continue whisking until the ingredients are well combined.
Add chopped carrot, scallion, and red chili.
Whisk well until the veggies are well distributed.
Pour the egg mixture into the boiling stock.
Gently whisk just to mix the eggs and broth together.
Cover the ttukbaegi with a lid and cook for 4 to 5 minutes.
Turn the heat off and serve.

Ideas And Tips:

You can also use vegetable broth, dashi stock, beef broth or anchovy broth.

You may substitute salt with 1 tsp soy sauce.

You can use 1 tsp chili powder instead of fresh chili.

For the vegetables, you can also use bell pepper, kale, onion, spinach, zucchini, mushroom, corn kernels or peas.

If you want to make the steamed eggs hearty, you can add minced meat, chopped ham, chopped shrimps, chopped sausage or diced tofu.

You can substitute heavy cream with mayonnaise or shredded cheese.

If you want slightly firm steamed eggs, reduce the chicken stock to ½ cup.

You can purchase a ttukbaegi from Korean or Asian grocery stores. If you do not have a ttukbaegi, you can use a small saucepot, porcelain ware, stoneware or clay pot.

You can also cook the dish in a steamer. Brush a heat-resistant bowl with some oil. Fill 80% of the bowl with the egg mixture (including the chicken stock). If the bowl does not have a lid, cover it with plastic wrap. Steam the egg mixture for 15 minutes over medium-low heat.

Easy Korean Fluffy Steamed Egg One-Pot Recipe
images – https://www.youtube.com/watch?v=-_zaqAeL99w

Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)

--> Get The Free Cookbook <--

Shed Your Excess 5-7 Pounds Overnight:

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS

Please Share This Post:

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment