Gyeranjjim (Korean Steamed Egg)

Prep time: 10 min

Cook time: 10 min

Servings: 2


  • 4 large eggs

  • 1 cup anchovy broth OR water OR dashi broth

  • 1 tsp fish sauce

  • 2 tbsp chopped scallions


  1. Whisk the eggs in a bowl and run the mixture through a sieve to get rid of the slimy bits. Add the dashi and anchovy broth to the eggs and mix well.

  2. Brush a little sesame oil in the stone pot/ceramic bowl and pour in the egg mixture.

  3. Place the pot on the stove and turn the heat to medium. Cover and cook for 5 minutes and turn the heat to love. Continue cooking until the eggs are cooked, for about 8-10 minutes (NOTE: you can also do the steaming method and divide the egg mixture among 4 small heat-proof ramakins or bowls and place the ramakin in a steam basket or other steaming tool. Cover and steam for 12-15 minutes, until the eggs are cooked.

  4. Garnish with scallions and serve. Enjoy!

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