Gyeran Jjim — Steamed Egg Custard

Ingredients

• 4 eggs
• 1 cup anchovy or chicken stock
• 1 tsp fish sauce
• ½ tsp salt
• 2 scallions, sliced thin
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 1 tsp gochugaru (optional)

Method

1. Beat the eggs thoroughly with the stock, fish sauce, and salt, then pour the mixture through a fine strainer into a small earthenware pot or heavy saucepan. Straining is the difference between silky and spongy.
2. Set over medium heat and stir constantly with chopsticks for 3 minutes as it goes from liquid to loose curds.
3. Stop stirring, scatter half the scallions on top, cover, and cook on low for 6–8 minutes. It will rise above the rim like a soufflé.
4. Check that the center is just set and no longer sloshes when you nudge the pot; carryover heat finishes it.
5. Drizzle with sesame oil, top with the remaining scallions, sesame seeds, and gochugaru, and eat straight from the pot with rice.