Korean Steamed Eggs ("Gyeran-Jjim")
Ingredients
- 4 eggs
- 1/2 cup dashi or chicken broth
- 1.5 tsp fish sauce
- 1 tsp sesame oil
- 1 stalk green onion thinly sliced
- Pinch Korean red pepper flakes for garnish optional
Instructions
- Add broth to a small pot and bring to a boil.
- While the broth is coming to a boil, make your egg mixture. Add eggs, fish sauce, sesame oil, and the white part of the green onion (thinly sliced) to a medium bowl. Whisk until well combined.
- Once your broth has come to a boil, slowly pour in the egg mixture and continue to mix with a fork or chopsticks. Once the eggs start to curdle and bits of cooked egg stick to your fork, close the lid and reduce the heat. Let cook for 8 minutes or until the water is fully evaporated. Do not repeatedly open the lid as the eggs will not steam properly.
- Once your eggs have fully steamed and all the broth has cooked off, top with the remaining green parts of your green onion (thinly sliced) and garnish with a pinch of Korean red pepper flakes.
- Serve with rice and your favorite Korean side dishes (banchan).
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