Recipe

"Bomb" Steamed Egg

Better known as poktan gyeranjjim, it translates to "bomb" steamed egg in Korean, it's a side dish served at many Korean bbq places as suh-bi-su (service, aka freebies). If it's not overflowing and huffing and puffing steam, I don't want it.

Written by Doobydobap

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. 
  1. Into the ddukbaeggi, add the water. Heat on high heat.
  2. Once the water starts to boil, add the carrots and scallions in. 
  3. Cook for 1 minute. Then, slowly drizzle in the egg mixture in a circular motion. 
  4. Stir the mixture constantly using a wooden spoon. Make sure the egg doesn’t stick to the bottom and burn. 
  1. Once the egg mixture is about 70% cooked through, add cheese and garnish (carrot and scallion mixture) on top.
  2. 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. 
  3. 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. 
  4. 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

5 from 18 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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Hi, I’m Tina aka Doobydobap!

Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!

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