Korean Steamed Eggs (Gyeranjjim)

AJI-NO-MOTO® Umami Seasoning


  • 5 pieces (275g) Eggs, large, beaten
  • 1 cup (250ml) Water
  • 2 tsps. (10ml) Fish sauce
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1 tsp. (5ml) Sesame oil
  • 1 Tbsp. (5g) Leeks, chopped
Garnish (optional):
  • 1 tsp. (5ml) Sesame oil
  • 1/8 tsp. (1g) Seame seeds, toasted


  1. BEAT. Crack eggs in a bowl and beat until there are no lumps. Set aside
  2. MIX & SEASON. Add water to the egg mixture and season with fish sauce and AJI-NO-MOTO®. Mix well.
  3. GREASE & SIMMER. Grease the pot with sesame oil then pour egg mixture. Simmer for 6 minutes on low fire, stirring occasionally then cover the pot for the remaining 1 minute.
  4. SERVE. Remove pot cover and put leeks on top. Optional to drizzle sesame oil and sprinkle sesame seeds all over. Serve and enjoy!

Cooking Tips

You can use a regular pot if you don't have earthenware pot (Ttukbaegi) that is traditionally used for this dish.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 scoop (98g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
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Proteins (g)
Fat (g)
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Iron (mg)
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Good to Know Nutrition Facts

Eggs have anti-oxidants such as Lutein and Zeaxanthin which helps in improving eye health.


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