📝 About This Recipe
Gyeran-jjim is a beloved Korean comfort food known for its incredibly light, airy texture and savory depth. This 'volcano' style version rises dramatically above the rim of a traditional earthenware pot (ttukbaegi), offering a souffle-like consistency infused with the umami of dashi and salted shrimp. It is the perfect silky companion to spicy Korean BBQ or a simple bowl of warm purple rice.
🥗 Ingredients
The Egg Base
- 6 pieces Large Eggs (at room temperature for better rise)
- 3/4 cup Kelp and Anchovy Stock (can substitute with water or chicken broth)
- 1 teaspoon Saeu-jeot (Salted Fermented Shrimp) (finely minced; provides the authentic salty umami)
- 1 teaspoon Toasted Sesame Oil (for coating the pot and flavoring)
- 1 tablespoon Mirin (Rice Wine) (removes any eggy smell)
- 1/4 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Sugar (balances the saltiness)
Aromatics and Garnish
- 2 stalks Scallions (finely chopped)
- 1 tablespoon Carrot (finely minced for color)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1/2 teaspoon Gochugaru (Korean Red Chili Flakes) (optional, for a hint of heat)
👨🍳 Instructions
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1
Crack the 6 eggs into a medium-sized mixing bowl. Use a whisk or a fork to beat them thoroughly until the yolks and whites are completely combined and no streaks remain.
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2
Pass the beaten eggs through a fine-mesh strainer into a clean bowl. This extra step is the secret to achieving that professional, silky-smooth texture without any lumps.
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3
To the strained eggs, add the minced salted shrimp, mirin, sugar, salt, and half of the chopped scallions and carrots. Whisk gently to incorporate.
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4
Prepare your ttukbaegi (Korean earthenware pot) or a small heavy-bottomed saucepan. Lightly coat the inside of the pot with a thin layer of toasted sesame oil to prevent sticking and add aroma.
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5
Pour the 3/4 cup of kelp and anchovy stock into the pot. Bring it to a gentle boil over medium-high heat.
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6
Once the stock is boiling, turn the heat down to medium and slowly pour the egg mixture into the pot.
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7
Using a spoon, immediately start stirring the mixture in a circular motion. Scrape the bottom and sides of the pot constantly to prevent the eggs from burning as they begin to curdle.
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8
Continue stirring for about 3-4 minutes. You will notice the eggs forming soft, thick curds, similar to the consistency of wet oatmeal or thick porridge.
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9
When the eggs are about 80% cooked and have thickened significantly, stop stirring. The mixture should now fill about 80-90% of the pot.
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10
Quickly sprinkle the remaining scallions, carrots, sesame seeds, and gochugaru on top.
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11
Cover the pot with a bowl of the same size (inverted) to create a dome. This 'lid' provides the space for the eggs to rise upward like a volcano.
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12
Reduce the heat to the lowest possible setting. Cook for another 2-3 minutes. You will know it is done when you hear a slight sizzling sound or see a bit of steam/egg juice escaping from the edges.
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13
Turn off the heat and carefully remove the top bowl using oven mitts. Serve immediately while the eggs are still puffed up and steaming.
💡 Chef's Tips
For the best flavor, use authentic Saeu-jeot (salted shrimp); if unavailable, substitute with fish sauce, though the flavor profile will change slightly. The key to the 'volcano' rise is the ratio of eggs to the pot size; the pot should be about 75-80% full before you cover it. Don't skip the straining process—it removes the chalazae and ensures a custard-like finish. If you don't have an earthenware pot, a small stainless steel pot works, but you must keep the heat very low to avoid scorching the bottom. If the eggs smell slightly burnt, immediately remove from heat; a tiny bit of crust on the bottom is normal and even enjoyed by some!
🍽️ Serving Suggestions
Serve as a side dish (Banchan) alongside spicy Kimchi Jjigae to balance the heat. Pair with Korean BBQ (Galbi or Samgyeopsal) to provide a soft, cooling texture between meat bites. Enjoy as a light breakfast over a bowl of steamed white or purple rice with a drizzle of soy sauce. Serve with a side of seasoned seaweed (Gim) for wrapping the fluffy egg and rice together. Pairs beautifully with a chilled glass of Korean barley tea (Bori-cha).