Official Earthenware Steamed Egg Tutorial
Original creator demonstrates egg, broth, scallion and sesame oil in an earthenware pot. Use FOOD's broth and salt amounts and its fully cooked egg and steam-burn cautions.
Official cooking video · Maangchi · YOUTUBEKorean Fluffy Earthenware Gyeranjjim
Three portions of soft, fully set Korean steamed eggs gently cooked in a small earthenware bowl with broth and scallion.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Choose a 700–800 ml earthenware pot or small heavy saucepan. Beat four eggs in a clean bowl with 230 ml broth and 1 g salt for one minute. Thinly slice 30 g scallion.
- 02
Pour egg mixture into pot and mix in 25 g scallion. Cover and cook over medium-low heat 12–14 minutes, watching for overflow; start checking around 8–10 minutes in a stainless saucepan.
Watch for hot steam at the lid edge. Lower the heat if the egg mixture threatens to overflow, and do not force the lid shut. The 12–14 minutes is a guide; verify center temperature in the next step. - 03
Avoid steam burns on opening. Use a clean probe thermometer to verify the center of the egg dish reaches at least 71°C and no raw liquid remains; cook 1–2 minutes more as needed. Rest one minute off heat.
A puffed top does not prove the center is set. Verify at least 71°C with a clean probe, and cook for another 1–2 minutes on low heat if necessary. - 04
Drizzle 8 ml sesame oil, garnish with remaining 5 g scallion and share warm among three people. Use a trivet for the hot pot.
Helpful source links
Before you cook
Contains egg and sesame; check broth ingredients. Heat egg dish to 71°C throughout with no runny center, wash hands and equipment after raw eggs, and chill leftovers within two hours.
Allergens: egg, sesame, broth may contain chicken or other allergens
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Earthenware gyeranjjim · AI illustration, not a real photo
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