Fluffy Steamed Egg

Microwave Magic: Korean Steamed Eggs in 5 Minutes

Korean steamed eggs, also known as Gyeran-jjim - Korean fluffy steamed egg, are one of the most beloved Korean comfort foods - light, silky, savory, and endlessly customizable. Whether served as a banchan (Korean side dish) during a full meal, or as a simple stand-alone snack, this dish holds a warm place in the hearts of many.

Today, I’m going to show you how to make a microwave version that takes just 5 minutes, but still delivers all the soft, fluffy texture and umami-packed flavor you’d expect from the traditional stovetop version. It’s the kind of recipe that anyone can master, even on a busy weekday or a late night when you’re craving something cozy and nourishing.

---

The best part? It only takes 5 minutes in the microwave! 🙌

• Quick and easy: No need to steam on the stove or use special cookware. All you need is a bowl and a microwave!
• Comforting and satisfying: Soft like a cloud, yet packed with deep, savory flavor.
• Minimal ingredients: Only 5 pantry staples required.
• Customizable: Add scallions, tofu, crab sticks, or even cheese.
• Great for all ages: From toddlers to seniors, everyone loves gyeran-jjim.

---

Ingredients

Here’s everything you’ll need:

• Eggs – 4 large
• Fish sauce – 1 tbsp (you can substitute with soy sauce or salt to taste)
• Sesame oil – about 1 tsp
• Salt – just a pinch (optional if using fish sauce)
• Hot water – about 50ml (just under ¼ cup)

Optional toppings: chopped green onions, sesame seeds, black pepper, a drizzle of extra sesame oil, or crumbled dried seaweed (gim)

How to make it

1. Crack and whisk

Start by cracking 4 large eggs into a microwave-safe bowl. Using chopsticks or a fork, whisk them thoroughly until both yolks and whites are fully combined. The more you mix, the airier the final texture will be. Add in 1 tablespoon of fish sauce (or soy sauce), a drizzle of sesame oil, and a pinch of salt if desired. This combination will give the eggs that signature Korean umami depth that’s both salty and savory, but never overpowering.

2. Add hot water

Next, pour in about 50ml of hot water. This might seem odd, but the hot water tempers the eggs slightly and helps them steam more gently and evenly in the microwave. It also makes the final texture incredibly silky and helps with that vibrant yellow color. If you don’t have hot water, warm water works too - just avoid cold water.

3. Microwave in two stages

Place the bowl in the microwave and cook on high for 2 minutes. At this point, the edges should begin to firm up while the center is still quite loose. Take a spoon or chopsticks and gently stir the mixture. This step ensures even cooking and prevents rubbery texture.

Return the bowl to the microwave and cook for another 3 minutes. By the end, the eggs should be fully set but still jiggly. The top might puff up slightly, like a souffle, which is exactly what you want!

4. Garnish and serve

Remove the bowl carefully (it will be hot!), and if you like, top with a sprinkle of chopped scallions, a little extra sesame oil, or a few toasted sesame seeds. Some people even like to top it with crushed seaweed or a light drizzle of soy sauce for an extra punch of flavor. Serve it hot and enjoy with a bowl of freshly steamed rice.

Tips

• Fish sauce adds depth and that essential Korean flavor, but if you’re vegetarian or simply prefer something milder, you can use soy sauce or a pinch of salt instead.
• Sesame oil is optional, but highly recommended. It brings a beautiful nuttiness and subtle aroma.
• Add-ins: You can fold in chopped green onions, silken tofu, imitation crab meat, or even a spoonful of kimchi juice for a spicy kick. Some people love adding shredded cheese on top before the second microwave step!

---

While this recipe is meant to be eaten immediately for best texture, leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave with a splash of water to prevent it from drying out.

If you’re prepping ahead for kids’ lunchboxes or meal prep containers, you can portion the egg mixture into small ramekins and microwave individually. They reheat wonderfully and are a great way to add protein to any meal.

---

A Bit of Cultural Background

Gyeran-jjim is often found in Korean restaurants served bubbling in a stone bowl, usually next to spicy dishes like kimchi stew or BBQ. Usually it’s only $2!! It’s the calm next to the storm - creamy, salty, soothing. It’s also common in Korean home kitchens, especially when someone is feeling under the weather or just needs something warm and gentle on the stomach.

In Korea, every household has their own take on it - some add anchovy broth, others mix in zucchini or shrimp. This microwave version is inspired by the traditional but simplified for modern life.

---

How to Eat It

• With rice: This is the classic way - scoop a spoonful of fluffy egg onto hot rice and enjoy with kimchi.
• As breakfast: Serve it solo for a light, high-protein start to your day.
• With soup and banchan: Pair it with doenjang-jjigae (soybean paste stew), spinach namul, and a slice of grilled fish.
• As baby food: Gyeran-jjim is gentle, making it ideal for toddlers and babies transitioning to solids (just adjust the seasoning!).

---

Whether you’re Korean or not, whether you grew up eating gyeran-jjim or just discovered it, this microwave recipe makes it easy to bring a little bit of Korean comfort to your day — no stove or steamer required.

It’s one of those dishes that feels like a hug in a bowl. So go ahead: crack those eggs, press that microwave button, and treat yourself to something warm, fluffy, and deeply satisfying. You deserve it.

---

Give it a try, and let me know what creative twists you add!