Back to top

Ddukbaegi Gaeranjjim, gyeranjjim, Korean Steamed Egg Recipe
뚝배기 계란찜

Your rating: None Average: 4.7 (3 votes)
No votes yet
quick n easy
nut free
prep time: 
5 min
inactive time: 
0 min
cooking time: 
25 min
total time: 
30 min

The video recipe for this dish starts at 7:59.

This Ddukbaegi Gyeranjjim (Gaeranjjim) recipe is perfect for egg lovers. It serves as a great quick-and-easy side dish, to go along with rice and stew. There are many variations to this dish. See tips for variation ideas.

Buy Korean Dolsot Stone Bowls and Ddukbaegi (Hot Pot) here.

Buy Ddukbaegi Gaeranjjim ingredients online here.

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US
Egg 계란
½ Green Onion 파
1 piece(s)Kelp (dried, 2" X 2" or 5 cm x 5 cm) 다시마
½ tspShrimp Fish Sauce (Sae Woo Jeot) 새우젓 (can use salt instead)
½ cup 6 tbsWater 물
½ Red Chili Pepper 붉은 고추 (optional)
1 tbsCheongju, Korean Rice Wine 청주 (optional)

Optional Ingredients and Substitutions
Cheongju(rice wine)
Red chili pepper is optional although it adds a great spicy kick and beautiful red color to the dish. You can use green chili pepper instead for a spicy kick. Also for red color you can use silgochu (red chili threads).
Shrimp Fish sauce (sae woo jeot) can be replaced with plain salt if you don't like fishy taste.
Dried kelp can be replaced with 3 anchovies. Use an anchovy mesh to remove them easily after boiling or you can strain the broth.

You can add other ingredients you like such as crab meat, ham, onions, carrots, etc. Chop ingredients finely and mix them into the egg mix before cooking.

Frequently Asked Questions
What if I don't have a ddukbaegi or stone bowl?
It wouldn't be the exactly same dish but you can just use a regular bowl and steam it in a steamer.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Make broth

In a small Korean stonebowl (or dduk-bae-gi = hot pot), boil 5 by 5 cm dried kelp in 210 ml (just under a cup) of water for 15 min on high heat. Remove kelp.

image: JJGRAB01.JPG


  • 5 X 5 cm kelp
  • just under 1 cup water

High Heat image: highheat.png image: clock.png 15 min

Remove kelp

2. Prepare egg mixture

In a bowl beat 3 eggs (you can add 1 tbs of rice wine if you have some) and and season with ½ tsp of Sae-Woo-Jeot (shrimp fish sauce). If you don’t have fish sauce, you can use regular salt.

image: JJGRAB02.JPG

Beat 3 eggs


  • ½ tsp shrimp fish sauce
  • 1 tbs cheongju (OPTIONAL)

3. Cook egg mixture

Pour the mix into the boiling broth while on high heat and stir vigorously for 2 min. If it starts to overflow, lower the heat right away.

image: JJGRAB03.JPG

Pour into the broth


High Heat image: highheat.png image: clock.png 2 min

4. Finish up

Adjust heat to LOW and cook until it becomes firm (about 7-10 min). Add red chili peppers and green onions just before it gets firm. Serve with rice.

image: JJGRAB04.JPG

Lower heat


Low Heat image: lowheat.png

image: clock.png 7 min or until firm

Garnish with

  • green onions
  • red/green chili peppers



lianasandrs's picture
Grace's picture
Mei's picture
Grace's picture
mothermade's picture
Grace's picture