韓式蒸蛋Fluffy Korean Steamed Egg (Gyeran Jjim)

Prep 5 min·Cook 10 min

1. 1You're here
   Step 1.

   Beat the eggs with the salt (or salted shrimp) until completely smooth.

   4 Egg½ tsp Salt1 tsp Korean salted shrimp (saeujeot)

2. 2
   Step 2.

   Bring the water or stock to the boil in a small heavy pot (about 500 ml capacity) or a Korean earthenware pot.

   200 ml Wateroptional: 200 ml Korean Anchovy and Kelp Stock

3. 3
   Step 3.

   Pour in the eggs and stir constantly over medium heat for about 1 minute, scraping the bottom, until soft curds form and it looks like loose scrambled egg.

   4 Egg

   Custard / setting
4. 4
   Step 4.

   Stir in most of the spring onion, then cover tightly (an upturned heatproof bowl works) and cook on the lowest heat for 5–6 minutes until puffed and set.

   1 stalk Spring onion, finely chopped4 Egg

   6 minSteam

   Wok-chan's tip鑊仔貼士

   Don't peek: lifting the lid lets the steam out and the egg won't rise.
5. 5
   Step 5.

   Drizzle with sesame oil, scatter the remaining spring onion and sesame seeds, and serve in the pot while it's still puffed.

   ½ tsp Sesame oil1 stalk Spring onion, finely chopped½ tsp Toasted sesame seeds