Korean Steamed Eggs with Garlic Scallion Confit

Known as Gyeran-jjim, Steamed Eggs are a popular Korean dish for their velvety custard mouthfeel brimming with an umami flavor profile. The Garlic Scallion Confit brings this variation to new levels. This easy and delicious recipe is a adapted from Korean Bapsang: A Korean Mom’s Cooking.

The History of Korean Steamed Eggs

Steamed eggs date back to the Joseon Dynasty (1392–1897). During this period, eggs were a luxury food. Dishes like gyeran jjim were a treat for royalty and the elite, but now anyone can enjoy them. Over time, they became a staple in households across Korea due to its simple ingredients and quick preparation.

The traditional preparation of Korean steamed eggs involves whisking eggs with water or broth, adding seasoning, and gently steaming the mixture. The dish is often served in a hot stone pot, where the eggs continue to cook, achieving the signature soft and fluffy texture. Variations of gyeran jjim include adding vegetables like onions, mushrooms, or even seafood for added flavor. In modern times, some Korean homes use a microwave to speed up the process. It’s a delicious and convenient comfort food!

Korean Steamed Eggs with Garlic Scallion Confit

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• Author: Veda Sankaran

Print Recipe

Ingredients

Scale 1x2x3x

For the confit: 

• ⅓ cup of garlic cloves, 2/3rds sliced thinly, 1/3rd whole cloves
• ⅓ cup thinly sliced scallion greens (approx 8–10 scallions)
• 1 tsp gochugaru (adjust to your heat preference)
• ⅓ cup neutral oil (rice bran oil)
• ⅓ cup + 2 tbsp olive oil

For the steamed eggs:

• 4 large eggs
• 1 cup anchovy broth or dashi broth
• 2–3 scallion greens
• ½ tsp fish sauce
• salt
• pepper
• gochugaru (optional)
• 1 tsp sesame oil

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Instructions

For the confit:

1. Preheat the oven to 250 degrees. Place all the ingredients in a heatproof dish, making sure that the ingredients are fully submerged under the oil.
2. Cover with foil and cook for 1 hr. Uncover, stir, then recover and cook for an additional hour. Place in a tightly sealed container in the refrigerator and use within 2 weeks.

For the steamed eggs:

1. Crack the eggs into a bowl and beat. Then, in order to get a silkier texture, pour it through a strainer into a bowl, using a spoon to help push the beaten eggs through.
2. Add the scallions, fish sauce, salt, pepper, and gochugaru (if using) to the eggs and stir together. Rub the sesame oil on the inside of a traditional Korean stoneware pot (ddukbaegi) and pour in your egg mixture.
3. Place on top of the stove on medium heat. Cover until the bottom begins to set, then lower the temperature to low and stir the eggs. Cover and let cook, checking every 2-3 minutes to stir and recover. The eggs should be cooked in approximately 7 minutes.
4. To serve, spoon some garlic scallion confit over the steamed eggs.

Notes

Note: If you do not have a ddukbaegi or stoneware pot, you can steam the eggs in oiled ramekins in a covered water bath instead.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

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