"Bomb" Steamed Egg

Poktan Gyeranjjim / “bomb”steamed egg

My favorite Korean barbecue places are ones that give gyeranjjim or steamed eggs as “suh-bi-su” (service, aka freebies). Recently, there’s been a trend in Korea to make these gigantic gyeranjjim that rises above the ddukbaeggi called poktan gyeranjjim. Poktan translates to “bomb”, and it’s used due to the egg’s shape. It’s coincidentally da bomb dot com.. sorry guys.

Ingredients

• 6 eggs
• 150mL water
• ½ tsp kosher salt 
• ½ tbsp soy sauce 
• 1 tsp sesame oil 
• ¼ cup carrots, finely diced- leave some for garnish
• ¼ cup scallions, finely diced- leave some for garnish
• 1 slice American cheese
• 1 ddukbaeggi (Korean earthenware pot) 14cm diameter

Instructions

1. Crack the eggs into a large bowl. Add the soy sauce, salt, and sesame oil.
2. Whisk until homogenous. Strain the eggs through a fine-mesh sieve. This allows the eggs to get a creamy and tender final result. 

3. Into the ddukbaeggi, add the water. Heat on high heat.
4. Once the water starts to boil, add the carrots and scallions in. 
5. Cook for 1 minute. Then, slowly drizzle in the egg mixture in a circular motion. 
6. Stir the mixture constantly using a wooden spoon. Make sure the egg doesn’t stick to the bottom and burn. 

7. Once the egg mixture is about 70% cooked through, add cheese and garnish (carrot and scallion mixture) on top.
8. Cover the ddukbaeggi with a bowl. Make sure the bowl completely covers the ddukbaeggi so that the steam can be trapped inside for the egg to rise to the top. 
9. Drop the heat to the lowest setting. Cook the egg for another 5 minutes or until you hear “hissing sounds” from the steam coming out of the bowl. 
10. Gently open the lid with oven mitts. Drizzle a little sesame oil and enjoy! 

PS. This is really good with some seasoned seaweed or soy & scallion mixture with rice.⁣

Poktan Gyeranjjim / “bomb” Steamed Egg

4 from 20 votes

Recipe by Doobydobap Course: AppetizersCuisine: KoreanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

My favorite Korean barbecue places are ones that give gyeranjjim or steamed eggs as “suh-bi-su.” Recently, there’s been a trend in Korea to make these gigantic gyeranjjim that rises above the ddukbaeggi called poktan gyeranjjim. Poktan translates to “bomb”, and it’s used due to the egg’s shape. It’s coincidentally da bomb dot com.. sorry guys.

Ingredients

• 6 eggs

• 150 mL water

• ½ tsp kosher salt

• ½ tbsp soy sauce

• 1 tsp sesame oil

• ¼ cup carrots, finely diced- leave some for garnish

• ¼ cup scallions, finely diced- leave some for garnish

• 1 slice American cheese

• 1 ddukbaeggi (Korean earthenware pot) 14cm diameter

Directions

• Crack the eggs into a large bowl. Add the soy sauce, salt, and sesame oil.
• Whisk until homogenous. Strain the eggs through a fine-mesh sieve. This allows the eggs to get a creamy and tender final result.
• Into the ddukbaeggi, add the water. Heat on high heat.
• Once the water starts to boil, add the carrots and scallions in.
• Cook for 1 minute. Then, slowly drizzle in the egg mixture in a circular motion.
• Stir the mixture constantly using a wooden spoon. Make sure the egg doesn’t stick to the bottom and burn.
• Once the egg mixture is about 70% cooked through, add cheese and garnish (carrot and scallion mixture) on top.
• Cover the ddukbaeggi with a bowl. Make sure it completely covers the ddukbaeggi so that the steam can be trapped inside for the egg to rise to the top.
• Drop the heat to the lowest setting. Cook the egg for another 5 minutes or until you hear “hissing sounds” from the steam coming out of the bowl.
• Gently open the lid with oven mitts. Drizzle a little sesame oil and enjoy!

Notes

• PS. This is really good with some seasoned seaweed or soy & scallion mixture with rice.⁣

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