Korean Volcano Steamed Egg (Geyran Jjim)
Korean volcano steamed egg (gyeran jjim) is a super easy and popular Korean egg side dish that's jiggly and fluffy. It's made by mixing eggs with water or stock and steamed in earthenware bowl to form its iconic "volcano" appearance. Our Korean volcano egg recipe takes less than 15 minutes to make and requires no stirring at all!
- Prep time
- 2 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs
- ½ cup water (or stock)
- ¼ teaspoon Kosher salt ((if using fine salt, use a little less))
- 1 stalk green onion (thinly sliced (optional))
- 1 teaspoon toasted sesame oil
Instructions
- 1
In a medium bowl, whip up the eggs until well beaten. Add the water or broth, salt, and sliced green onions. Mix until evenly combined.
- 2
In a 2 cup (500ml) Korean earthenware bowl, add the sesame oil. Use a kitchen brush, coat the inside of the bowl entirely.*Please refer to the post if you're using a regular pot instead of the Korean earthenware bowl.*
- 3
Pour the egg mixture into the earthenware bowl and place it on the stovetop, over medium low heat. Cover the earthenware bowl with a heatproof bowl and set a timer for 10 minutes. When the time is up, there should be a constant stream of steam coming out from under the heatproof bowl.*Earthenware bowls work the best over direct heat (like a gas stove). The cook time is based on cooking over direct flame. Please refer to the notes below for electric stove.*
- 4
Turn off the heat and carefully remove the heatproof bowl with an oven mitt. The egg should be cooked through and should have risen a bit above the rim of the earthenware bowl. Take the earthenware bowl off the stove and serve on a heatproof coaster.*The earthenware bowl will be very hot so please be careful! Also, because the bowl is very hot, it may stain/brown your coaster.*
- 5
Enjoy the Korean volcano egg while hot, but be very careful as it will be very hot!