Ttukbaegi Gaeran Jjim 뚝배기계란찜 (Steamed Eggs in Earthenware Pot)

Here is a popular dish called gaeran jjim (steamed eggs) that I made a few weeks back and just found on my photo roll. I’ve made this several times in the past but never using a traditional ttukbaegi (earthenware pot), which is the norm at most Korean restaurants. The ceramic pots are frequently used to keep soups and stews scorching hot throughout your meal (perfect in the winter), but this dish never lasts very long during our meals so it’s optional if you want to use one or not. This is one of my favorite side dishes simply because it’s so easy to make and provides a soothing, creamy, custard-like texture to a regular Korean meal. You can mix n match available ingredients to your liking (I prefer the standard diced green onion, onion, and carrot combination) but any variation will work as long as they are diced small. Another great thing about this dish is when you are strapped for time, you can microwave it without sacrificing any taste. 🙂

“Cooking is like love.  It should be entered into with abandon or not at all.” ~ Harriet Van Horne


Boil about 1 cup of water along with the soy sauce and minced garlic with the last ingredient being optional (I can’t get enough of garlic). It’s okay to use regular myeolchi (dried anchovies), chicken, or beef stock as substitute.
Beat the eggs with green onions and carrots (if available). Whisk until fluffy and air bubbles have been incorporated into the mixture.
When the broth start to boil, slowly stir in the eggs and reduce to low heat, cover top and cook roughly 8 minutes.
Make sure to cover until cooked through.
When it’s ready and done, it should look something a little like this….slightly firm on top and soft on the bottom.


Servings: 2 people

Prep time: 10 minutes

Cook time: 10 minutes


  • 4 eggs
  • 1 cup water
  • 1 tbsp soy sauce
  • 2 scallions, finely chopped
  • 1 garlic clove, finely minced (optional)
  • red pepper flakes (optional)
  • 1/2 carrot, finely chopped (optional)
  • crushed gim, seaweed (garnish)



1. Crack eggs and whisk lightly in a mixing bowl. Add finely chopped green onions and carrots (recommended) into the beaten egg mixture, mix thoroughly until aerated.

2. Pour water along with the soy sauce and minced garlic in earthenware pot. Heat on high and bring to a rapid boil. 

3. Reduce heat and then pour the egg mixture into the boiling broth while gently stirring. Cover and cook for approx. 8 minutes. It should have a light, fluffy consistency when ready.

4. Just before serving, garnish with either a combination of seaweed shavings, sesame seeds, and/or a drizzle of sesame oil.

5. Enjoy hot with rice and other banchan (side dishes).

 *To deepen the flavor of the broth, the soy sauce can be substituted using beef or chicken stock, or you can go the traditional route by boiling myulchi (dried anchovies).

**To save a little of time, you can microwave the contents in a microwave-safe vessel approximately 6, 7 minutes. 

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