Gyeran-jjim (Korean Steamed Egg)

soft Korean steamed egg

Makes 1.5 cups · 115 kcal per serving

Ingredients

• 150 g Egg
• 150 g Water
• 3 g Salt
• 8 g Scallion
• 1.5 g Sesame Oil

Method

1. 1. Beat the eggs with the water (or anchovy stock) and salt; strain for the silkiest texture.
2. 2. Pour into a heatproof bowl or earthenware pot and cook gently until just set and jiggly (steam ~12–15 min, or stir over low heat then cover off-heat to set).
3. 3. Top with scallion and a drop of sesame oil; eat hot.