Steamed eggs in an earthenware bowl (Ttukbaegi gyeranjjim)

Today I'm updating my Korean steamed eggs in earthenware bowl (ttukbaegi gyeranjjim) recipe that I originally posted in 2011! Since then I've developed a simpler way to make it, a method that I've been using at home for the past few years. Simpler, with all of the same flavor. Sound good? The...

Prep time: P0DT0H2M0S

Cook time: P0DT0H12M0S

Total time: P0DT0H14M0S

Rating

stars ( reviews)

Keywords

delicious, 달걀찜, 계란찜, earthenwarebowl, egg recipe, egg stew, 뚝배기 계란찜, fluffy eggs, fluffy steamed eggs, gyeranjjim, Korean egg side dish, korean food, maangchi recipe, side dish, sizzling egg hot pot, steamed egg, steamed egg in an earthenware bowl, steamed eggs, ttukbaegi, ttukbaegi gyeranjjim

Ingredients

4 to 5 large eggs
1 green onion, chopped
1 cup salted chicken broth (or 1 cup water with 4 ts fish sauce)
2 teaspoons toasted sesame oil

Cuisine

Korean

Steps

Set it over medium-low and cook for about 12 to 13 minutes (about 8 to 10 minutes if using stainless steel saucepan), until steam comes out and steamy liquid begins to drip down the sides. The eggs will smell nutty.
Carefully remove the lid and drizzle on the sesame oil and serve right away with rice.