Eggs can arrive at the table as something to share. Maangchi’s ttukbaegi gyeranjjim is a Korean steamed-egg dish served from an earthenware pot, with green onion in the mixture and toasted sesame oil added at the end.
Her updated recipe combines eggs with salted chicken broth, or water seasoned with fish sauce, before cooking under a domed heat-safe cover. The result is a softly risen dish intended to accompany rice. Maangchi also gives guidance for using a small heavy-bottomed stainless-steel saucepan when an earthenware pot is not available.
For a relaxed brunch, we would build around that shared-pot presentation: rice, a vegetable side and spoons ready at the table. The eggs need no elaborate decoration. Their texture and the green onion provide the interest, while the pot brings the dish straight from cooking to serving. Use an appropriate heatproof support for the hot vessel.
Recipe by Maangchi. Read the complete ttukbaegi gyeranjjim recipe for measurements, cookware and cooking guidance. Explore more Brunch God recipe features.