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Steamed eggs in an earthenware bowl (ttukbaegi-gyeranjjim:뚝배기 계란찜)

Maangchi

858,146 views

I'm updating my steamed eggs in earthenware bowl, (ttukbaegi gyeranjjim) recipe that I originally posted 10 years ago! Full recipe: https://www.maangchi.com/recipe/ttukb...

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20 Comments

@AnadosDefered 4 months ago Pinned

This sounds so delicious - much better than the recipe and hot mess from a certain Food Network chef. And so nice and neat! Thank you for using simple to understand ingredients.

@redsquirrel6131 4 years ago

Omg your steamed eggs were the first thing I made from your channel ten years ago. Can't believe you've been teaching me about Korean food for this long. Thank you for being in my life Maangchi!!

@Cheeseybacun 4 years ago

I swear, it doesn't matter how terrible of a day I've had, when a Maangchi video comes on my day always gets better.

@rg8152 4 years ago

Wow it’s been 10 years already! I remember when you first posted the recipe I was so impressed I went and bought a ttukbaegi at H-Mart right after!! So this means that my ttukbaegi is also 10 years old 😊 I’ve made so many of your recipes using it ❤️

@drakdragon 4 years ago

I remember seeing the first take on this and after having it I cant go back to regular scrambled eggs. These are nice, its like eating savory clouds. I have it with rice and make a simple sauce of toasted red pepper, garlic, sesame oil, a dash of soy sauce and a little mirin. It goes pretty well with this.
Thanks for introducing me to steamed eggs. Its a real game changer.

@Crabtree1844 4 years ago

Maangchi, where have you been? I've missed you and your conversations with food. Good to see you! You look lovely in yellow.

@trupt_trupt 4 years ago

Oh my God, I checked this recipe 10 yrs back when I was in Mongolia. N used to make it as an oil-free BF. So many dishes that time learned from your web. My family big fan of Korean food. N today while searching for a good egg recipe you again come up with a recipe which almost I forgot after coming back to India. Thank you, Dear, ❤️

@mokshalani8414 4 years ago

I still consider fish sauce an essential component to this recipe; it's so delicious it's almost magic

@mariagarcia-po6kl 4 years ago

Hi Maangchi. You made my day. I had to go to Therapy today and my shoulder was in so much pain after the therapy. I enjoyed those steamed eggs. I do that at home, when I don't want to cook a big meal. God Bless you Maangchi, and your family. Hope you had an awesome Thanksgiving. Happy Holiday's to you. Maria. 💙💙💙💙🎄🎄🎄🎄🎄🎄🎀🎀🎀🎀🎀🎀🌹🌹🌹🌹🌹❤️❤️❤️❤️🙏🙏🙏🙏👍👍👍👍👍👍👍🌺🌺🌺🌺🌺🌺

@arin2250 4 years ago (edited)

INGREDIENTS:
4 eggs
1 green onion
1 cup chicken broth/water

Optional:
Salt (if water is used instead of broth/stock)
1 tsp fish sauce per egg
Top with sesame oil after cooked

COOK TIME:
~12min for 4 eggs on med-low heat

@개콥 4 years ago

어우 우연찮게 들렀는데 구독자 실화인가요??대단하십니다;

@DrBrunoRecipes 4 years ago

That looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

@-RONNIE 4 years ago

It's always good to go back and revisit old recipes to see if you can make them better easier or switch the ingredients around 👍🏻 keep up the good work

@gabriellekahts 4 years ago

한국에서 2년 동안 살았는데 엄청 좋아하는 음식은 계란찜이였어요! Maangchi의 비디오 덕분에 자신감이 생겨서 한번 만들어 볼게요! 감사합니다!

@sssss-bs2ou 4 years ago

Wow, Maangchi, this is delicious! My boyfriend and I loved it! Thank you so much! ❤

@chordio 4 years ago

no like how did you know i was JUST looking up your old steamed egg recipe and bought a ttukbaegi to try making it today

@angiedeebs2716 3 years ago (edited)

I bought TWO ttukbaegi after seeing this recipe video. One for me and one for my husband! I am officially obsessed with Korean cooking now. Thank you Maangchi! ❤

@tmlawson751 4 years ago

A must have at a korean restaurant. So glad to learn this for home.

@GMT-8 9 months ago

I married into a Korean family. All my wife’s friends and family love when I make this! Thank you so much!! I’m terrible in the kitchen, so I open your YouTube vid every time. (I use the salted chicken broth and add a pinch more salt on top when it’s done.)