Korean Steamed Egg in Hot Pot (Gyeran/Kyeran Jjim 계란찜)

Korean Steamed Egg in Hot Pot (Gyeran/Kyeran Jjim 계란찜)

Korean Steamed Egg or Gyeran Jjim in Hot Pot is often served at Korean BBQ restaurants. They cook it directly on the fire and it comes to you in a hot stone pot, steaming – hot, hot. Sometimes the bottom part will be burnt and this is absolutely my favorite part.
Course Side Dish
Cuisine Korean
Keyword bubbling, ddukbaegi, easy, gluten free
KoreanCategory Jjim (찜)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 people
Calories 107kcal
Author JinJoo Lee


  • 4 eggs (large)
  • 200 ml water (3/4 cup + 1 Tbs)
  • 1 Tbsp chopped green onion
  • 2 tsp saewoojeot (salted fermented shrimp) – substitute fish sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 3-4 black pepper
  • red chili pepper powder (optional)


  • Chop green onions, saewoojeot (fermented shrimp) and mix with sesame oil, sugar and black pepper. Let it sit for few min.
  • Whip 4 eggs in a bowl and add water. Mix again.
  • Add green onions + saewoojeot mixture from 1 and mix with egg.
  • Add to your favorite hot pot (ttukbaegi 뚝배기) and put on the stove on MEDIUM heat, covered for 7-8 min.
  • At this point, egg should be semi cooked, still very watery. Stir the egg mixture (bring bottom to top) to ensure even cooking. Cover again.
  • Turn heat to LOW. Finish cooking for another 3 min.
  • Cook a little more if you like the bottom to be a little burnt. But not more than 1 – 2 min.
  • Sprinkle some more black pepper, red chili powder (optional) and chopped green onion as garnish.


Calories: 107kcal | Carbohydrates: 2g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 223mg | Sodium: 155mg | Potassium: 103mg | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1.1mg