Korean Gyeran-jjim Steamed Egg Casserole
A fluffy, savory Korean steamed egg casserole made with eggs, scallions, and a simple broth, cooked until it puffs up with a custardy, delicate texture. This comforting dish is a staple in Korean homes, perfect for breakfast or a light meal, and comes together quickly with minimal ingredients.
Ingredients
Ingredients
- 4 large eggs beaten until just combined
- 1 cup water or anchovy broth for a traditional flavor
- 2 tbsp scallions finely chopped
- 1 tsp soy sauce low-sodium preferred
- 0.25 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 1 tbsp sesame oil for drizzling at the end
- 1 tsp toasted sesame seeds for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 2 days; reheat gently in a steamer or microwave to retain texture. Make-ahead: Prepare the egg mixture up to 4 hours in advance and refrigerate; steam just before serving. Variations: Add diced mushrooms or a pinch of Korean chili flakes (gochugaru) for a spicy kick. Serving suggestions: Pair with steamed rice, kimchi, or a side of pickled vegetables for a complete Korean meal.