few ingredients

Easy Egg Jjim Stew

Name: Easy Egg Jjim Stew
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 unit large eggs; 2 cup water or vegetable broth; 1 tbsp gochugaru (Korean red chili flakes); 1 tbsp soy sauce; 1 tsp minced garlic; 0.5 cup zucchini, diced; 1 tsp sesame oil; 1 pinch green onion, chopped

The ultimate 'I'm tired but want something hearty' meal. It's basically a hug in a bowl.

Total: 15 min
Prep: 5 min
Cook: 10 min
Serves: 2
Difficulty: easy
Calories: 200
Cost: $/serving

When the day has been long and your brain is fried, you need a win that doesn't involve a mountain of dishes or complex techniques. This Egg Jjim (literally 'egg stew') is your secret weapon. It’s silky, savory, and incredibly satisfying because of the soft texture of the eggs hitting that spicy-savory broth. It feels like a warm hug from the inside. We've stripped away the fussy steps so you can get from 'exhausted' to 'eating' in under 20 minutes. No fancy techniques required—just a few staples and a pot.

Ingredients

4 unit large eggs
2 cup water or vegetable broth
1 tbsp gochugaru (Korean red chili flakes)
1 tbsp soy sauce
1 tsp minced garlic
0.5 cup zucchini, diced
1 tsp sesame oil
1 pinch green onion, chopped

Method

1 In a medium pot, combine the broth (or water), soy sauce, minced garlic, and gochugaru. Bring to a gentle boil over medium-high heat.
2 Add the diced zucchini and simmer for about 3-4 minutes until it starts to soften slightly.
3 Whisk the eggs in a small bowl with a pinch of salt (optional) and a tiny splash of sesame oil.
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4 Reduce the heat to medium-low. Pour the egg mixture into the boiling broth in a slow, steady stream while stirring gently in a circular motion.
5 Continue to stir until the eggs thicken and create soft, fluffy ribbons in the broth (about 2 minutes).
6 Stir in the remaining sesame oil and top with green onions before serving hot.

Variations

Veggie Boost — Add a handful of spinach at the very end; it only needs 30 seconds to wilt into the broth.
No Chili Version — Omit the gochugaru for a milder, creamy egg soup that's perfect for a cozy rainy night.

Notes

If you want it extra spicy, add an extra teaspoon of gochugaru. If you don't have gochugaru, a pinch of red pepper flakes works too.

Equipment that helps

Medium Pot — Allows you to simmer the broth and cook the eggs in one vessel to save on cleanup.
Whisk or Fork — Ensures the eggs are fully combined before hitting the hot liquid for a better texture.