Korean Egg Souffle Recipe

In the heart of Korean home cooking lies a dish that’s as comforting as a warm hug on a cold day: the Korean egg souffle recipe. Known in Korea as gyeran jjim, this delicate steamed egg dish is a staple in many Korean households. I remember watching my halmoni (grandmother) whisk eggs in a ceramic bowl, setting it gently into a pot to steam while the fragrant scent of anchovy broth filled the kitchen. It’s not just a side dish; it’s a memory, a tradition, and a celebration of simplicity.

Unlike Western-style soufflés that rise in the oven, the Korean egg souffle recipe is steamed, resulting in a silky, custardy texture that’s light yet deeply satisfying. Whether served as part of a traditional meal or as a quick comfort fix, it brings people together over humble, wholesome ingredients.

Why You’ll Love This Korean Egg Souffle Recipe

The Korean egg souffle recipe is love at first bite. Here’s why:

• Quick and easy: Ready in under 15 minutes.
• Nutritious: Packed with protein and low in carbs.
• Kid-friendly: Soft texture makes it ideal for children.
• Versatile: Customizable with various toppings and flavors.
• Comfort food: Warm, savory, and soothing to the soul.

Whether you’re making a solo breakfast or adding something warm to a larger Korean spread, this dish never disappoints.

Pure Comfort

There’s something universally comforting about eggs. The Korean egg souffle recipe takes that comfort up a notch. Its jiggly, cloud-like texture almost melts in your mouth, gently flavored with sesame oil and green onions. The dish wraps you in a cozy blanket of umami. Perfect for rainy days, long work weeks, or just when you need a bit of food therapy.

Ingredients for Korean Egg Souffle Recipe

• 4 large eggs
• 1 cup anchovy or kelp broth (or water with a pinch of salt)
• ½ tsp fish sauce (optional but adds depth)
• ½ tsp sesame oil
• 2 tbsp finely chopped scallions
• 1 tsp toasted sesame seeds (for garnish)
• Optional: diced carrots, mushrooms, or zucchini for texture

Tip: For a classic version, keep it simple. For extra flair, add your favorite finely chopped vegetables.

What You Need

• Small heat-proof bowl or traditional Korean earthenware pot (ttukbaegi)
• Whisk or fork
• Steamer setup or pot with lid
• Measuring spoons and cups
• Chopping board and knife

Time to Cook Korean Egg Souffle Recipe

• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes

Quick enough for a weekday breakfast, yet elegant enough to serve with other egg recipes like this fluffy egg souffle.

Steps to Make It

1. Beat the eggs
   In a bowl, crack in the eggs and beat them well until fully blended. Add the broth and continue whisking until frothy and smooth.
2. Season the mix
   Stir in fish sauce (if using), a pinch of salt, and a few drops of sesame oil.
3. Add vegetables (optional)
   If using vegetables, stir them into the mixture now.
4. Steam it
   Pour the mixture into your bowl or ttukbaegi. Place it into a steamer or over a pot of simmering water. Cover and steam for 10 minutes on medium-low heat.
5. Garnish
   Once puffed and cooked through, sprinkle with chopped scallions and toasted sesame seeds. Serve immediately.

Make It Perfect

• Strain the eggs: For an ultra-smooth texture, strain the egg mixture before steaming.
• Low and slow: Don’t rush it. Gentle heat ensures a silky finish.
• Cover well: Use a tight lid to trap steam and cook evenly.

Mix It Up

Feeling creative? Try these variations:

• Cheese lover’s twist: Add shredded mozzarella or cheddar.
• Spicy kick: Mix in a spoon of gochujang or kimchi juice.
• Seafood style: Add small shrimp or crabmeat.
• Mushroom umami: Stir in finely chopped shiitake mushrooms.

Perfect Partners

This souffle pairs beautifully with:

• Steamed rice and kimchi
• Korean grilled meats (bulgogi or galbi)
• Vegetable egg scramble wraps for a brunch platter
• Miso soup or Korean soybean paste stew

Busy Day Hero

When your schedule’s packed, this dish is a savior. With minimal prep and ingredients usually on hand, the Korean egg souffle recipe fits perfectly into busy lives. Plus, it feels like a gourmet dish without the fuss.

Work Ahead

Yes, you can prep it! Beat the eggs and prep the broth mixture ahead of time. Store in the fridge (covered) for up to 24 hours. Just steam it fresh when ready to eat.

Save Some For Later

Though best enjoyed warm, leftovers can be stored in an airtight container for up to two days. Reheat gently by steaming or microwaving with a damp paper towel over the bowl to preserve moisture.

Everyone’s Happy

This dish is a crowd-pleaser from toddlers to grandparents. Its soft texture, savory depth, and gentle flavors are universally appealing. Try serving alongside other comforting dishes like cabbage and eggs.

Good For You Too

Nutritionally, eggs are rich in protein, essential amino acids, and healthy fats. With just a touch of sesame oil and optional veggies, this recipe checks all the right boxes for a feel-good meal.

Easy Clean Up

Fewer dishes, less mess. Since it’s all cooked in one bowl, cleanup is a breeze. Pro tip: soak the pot right after cooking if using earthenware it makes washing up later so much easier.

Switch It Up

Looking for an alternative spin?

• Japanese-style chawanmushi for a dashi-based twist
• French-style souffle for a cheesy, oven-baked version
• Add rice cakes or noodles for a heartier texture

Simply Perfect

Sometimes, simplicity speaks volumes. The Korean egg souffle recipe proves that you don’t need a long list of ingredients or fancy techniques to create something deeply delicious and nourishing. It’s a gentle reminder that the best meals often come from the heart and a bowl of whisked eggs.

FAQs for Korean Egg Souffle Recipe

Can I use water instead of broth?

Yes, but broth adds depth. If using water, season slightly more with fish sauce or soy sauce.

What kind of bowl should I use?

Any heat-proof bowl works. Traditionalists prefer ttukbaegi, but a ceramic ramekin or Pyrex bowl will also do.

Can I microwave this?

You can! Microwave on medium power in short intervals (30 seconds at a time), covering loosely. Stir once mid-way.

How do I know when it’s done?

It should puff up and jiggle slightly in the center. Insert a chopstick if it comes out clean, it’s ready.

Conclusion

The Korean egg souffle recipe is more than a dish it’s tradition, comfort, and culinary magic all wrapped in one. Whether you’re exploring Korean cuisine for the first time or revisiting a childhood classic, this dish belongs on your table. Whisk it, steam it, and serve it with love.

👉 If you’re in the mood for more eggy creations, check out this flavorful fluffy egg souffle recipe.

Happy cooking with Rita chef ❤️!

Korean Egg Souffle Recipe

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• Author: Rita
• Total Time: 15 minutes
• Yield: 2 servings 1x

Print Recipe

Description

A fluffy and savory Korean egg souffle recipe made with eggs, scallions, sesame oil, and anchovy broth, perfect for a quick and comforting meal.

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Ingredients

Scale 1x2x3x

4 large eggs
1 cup anchovy or kelp broth (or water with salt)
½ teaspoon fish sauce (optional)
½ teaspoon sesame oil
2 tablespoons finely chopped scallions
1 teaspoon toasted sesame seeds
Optional: diced carrots, mushrooms, or zucchini

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Instructions

Crack the eggs into a bowl and whisk until well combined and frothy.
Add the broth and continue whisking until smooth.
Stir in fish sauce, sesame oil, and a pinch of salt.
Optionally mix in diced vegetables like carrots, mushrooms, or zucchini.
Pour the mixture into a heat-proof bowl or traditional Korean earthenware pot (ttukbaegi).
Place the bowl into a steamer or over simmering water in a pot with a lid.
Cover and steam on medium-low heat for 10 minutes or until the egg is set and puffed.
Garnish with chopped scallions and toasted sesame seeds before serving.

Notes

For a smoother texture, strain the egg mixture before cooking.
You can use water instead of broth, but seasoning will need adjusting.
To microwave, use medium power in short intervals and cover loosely.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Steamed
• Cuisine: Korean

Nutrition

• Serving Size: 1 bowl
• Calories: 150
• Sugar: 1g
• Sodium: 420mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 12g
• Cholesterol: 280mg

Keywords: Korean egg souffle, gyeran jjim, steamed egg recipe, Korean side dish