Steamed eggs in a stone bowl – ttukbaegi gyeranjjim

steamed eggs in a hot pot

My yobo really likes eggs which is convenient since our chickens are quite proficient at producing eggs.  As a result, those little gems make a regular appearance at our table and I am always on the look out for different ways to serve eggs.

I found this recipe that resembled something my mother-in-law would often  make; steamed egg in a hot bowl.  It is more ‘soupy’ than I expected, but delicious nonetheless. To make it a firmer, reduce the chicken broth in the recipe.  Either way,  it is great served up with a bowl of rice or as a yummy breakfast.

On the topic of chickens, we have this handsome rooster with our brood of hens.  Now that the weather is beautiful and the windows are open, we have become much more familiar with our rooster and his morning wake-up calls. 5:30 may be an appropriate time for the chickens to wake up, but this mama doesn’t consider that morning!


The time you need: prep: 5 mins  cook time: 15 mins

The things you need:

  • 1.5 cups of chicken broth
  • 4 eggs
  • 1 green onion chopped
  • 1 tsp sesame oil
  • sesame seeds to garnish

The how to:

  • bring the chicken broth to a boil in the stone bowl
  • whisk the eggs and green onion together in a mixing bowl (reserve a few green onions to garnish)
  • when the chicken broth is boiling, reduce it to low and add the egg/onion mixture
  • stir it well with a fork while you count to ten (this is a good time to practice that second language you have almost forgotten… nothing like multitasking…. brain enrichment AND cooking! 🙂 )
  • cover with a lid for 5-7 minutes.  The egg will have the still look a little soupy but will mostly be firm (like soft tofu)
  • remove the lid, add the sesame oil, sesame seeds and green onions
  • enjoy!

Note: if you don’t have a stone bowl, a small pot would work as well.  It just won’t look as pretty!

Recipe adapted from

3 thoughts on “Steamed eggs in a stone bowl – ttukbaegi gyeranjjim

    • Hi – the recipe has been adapted from Maangchi. Recipe etiquette is that if you change two things (I omitted fish sauce as we don’t care for that and did 4 full eggs instead of 3 and a yolk) and you write your own instructions you can claim a recipe as your own. I did not claim this recipe to be mine but I wrote in the comments about it that I found a recipe and I gave credit to Maangchi in a link back to her page. Thank you for taking time to read the blog and I appreciate your comments. Hope you enjoyed the adaptions! 🙂

Love to hear what you think!