Steamed eggs or gyeranjjim are a classic Korean side dish that’s traditionally seasoned with anchovy broth (dashi or chicken stock work too) and sesame oil. This gives it a savory, nutty taste that goes amazingly with any main dish.
We took Korean steamed eggs further down the ulam route by adding grilled eggplant and ground pork—like tortang talong, but instead of crispy and golden, it’s fluffy, delicate, and so silky it almost melts in your mouth.
Gyeranjjim is traditionally cooked in a ttukbaegi (an earthenware pot) directly over the flame, but you can easily do the same in a ramekin or a heatproof bowl. And while bamboo or steel steamers can make it a little easier, you don’t really need to go out and buy special equipment for this. A pot with a lid can get the job done just fine!
Put a round cooking rack (or a folded dish towel, if you don’t have any cooking racks that fit) at the bottom of a large pot or wok, and fill it with a few inches of water. This will ensure the bowl doesn’t move around while cooking. Bring the water to a boil, place your heatproof bowl inside, cover with a lid, and steam away.
If you add the eggplant and pork mixture all at once, you risk letting all those delicious bits sink to the bottom of your eggs.
To prevent this, allow the eggs to steam for a few minutes, and then stir with a rubber spatula to form soft curds. Then, add in half of the cooked eggplant and pork mixture, stirring to distribute evenly. Let it cook for another few minutes, and repeat. This ensures that you get perfectly fluffy eggs, plus smoky talong and meaty pork in every bite!
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Inspired by tortang talong, grilled eggplant and ground pork add a Filipino twist to fluffy and custardy Korean eggs.
If you want to skip the steamer setup altogether, you can also make steamed eggs in a microwave.
Same drill as the steamer method: Pour the egg mixture into a heatproof vessel, pop it in the microwave at medium high heat, and check in on it after four minutes. Then, stir to form soft curds, add in half of the cooked eggplant and pork mixture, and continue to cook. Check intermittently, adding the rest of the eggplant and pork, and put it back in the microwave at 30-second intervals until the middle sets with a slight jiggle.
The only drawback for this method is that it will take a few tries to get the perfect texture. Every microwave is different, so you’ll need to adjust the heat and timing to see what works best. The good news is eggs are always good, so even if you overcook it a little, you’ll always have a delicious bowl of eggs at the end—and less dishes to do!
Grill eggplant: Brush eggplant with neutral oil. Using tongs, cook eggplant over an open flame until the skin blisters. Once skin is blackened, remove eggplant from heat and let cool. Peel blackened skin off to expose the meat inside. Set aside.
Cook ground pork: Heat pan with a bit of oil over medium heat. Add onion and garlic and cook until fragrant. Add ground pork and continue to sauté until fully cooked through. Season with salt and pepper. Remove from heat and set aside.
Prep egg mixture: In a bowl, beat eggs until thoroughly combined. Add chicken stock or water and fish sauce to season. Stir to combine. Run the mixture through a sieve or fine mesh strainer. This will ensure that your eggs are perfectly smooth. Lightly oil a heatproof bowl or ramekin with ½ teaspoon sesame oil or neutral oil, then pour egg mixture inside. Set aside.
Steam: Place a cooking rack or a folded dish towel at the bottom of the pot. This will prevent the bowl from moving while cooking. Then, fill the pot with enough water that it reaches halfway up the sides of your heatproof bowl. Gently place the bowl with egg mixture inside, cover the pot with a lid, and let steam.
Add eggplant and pork: After 4 minutes, gently stir the eggs with a spoon or rubber spatula to form soft curds. Then, add half of the eggplant and pork mixture into the eggs, cover, and continue steaming. After another 4 minutes, gently stir the eggs again, and add the rest of the pork and eggplant. Stirring the eggs intermittently while cooking ensures that you get a perfect fluffy texture with evenly distributed eggplant and pork. Cover and let steam for another 4 minutes.
Garnish and serve: Once eggs have fully set, remove from heat. Garnish with green onions, sesame seeds, salt, and pepper. Serve hot.
