Italian Tomato-Mozzarella Gyeran-jjim
Eggs beaten with milk and Parmigiano, puffed up in an earthenware pot and crowned with cherry tomatoes, melting mozzarella and basil: Korea meets Italy.
Method
Crack the eggs into a bowl, add half the Parmigiano, the salt and pepper, and beat for about 1 minute until no clumps of white remain. Halve the cherry tomatoes and tear the mozzarella into bite-sized pieces.
Add in this stepEggs 3Parmigiano Reggiano, grated 7.5 gSalt 1 pinchBlack pepper 1 pinch
Brush the inside of a 14 cm earthenware pot (ttukbaegi) with half the olive oil to prevent sticking, pour in the milk and warm it on medium heat for , until small bubbles appear at the edge and it steams. Stir now and then, as milk easily boils over or catches on the bottom.
Add in this stepExtra-virgin olive oil ½ tspMilk 120 ml
medium heatTurn the heat down to medium-low heat and pour in all the egg at once. Stir constantly with a spoon for , scraping the bottom and sides, until it looks like soft scrambled egg and is about 70% set, then stop stirring.
medium-low heatArrange the tomatoes on top, cut side up, and tuck the mozzarella in between. Cover with the lid (or an upturned deep bowl), turn the heat down to low heat and leave for . It is ready when the egg has puffed up and the cheese has melted and turned stringy.
Add in this stepCherry tomatoes 5Mozzarella 45 g
low heatTurn off the heat, scatter over torn basil, then the rest of the Parmigiano and olive oil and a grind of pepper, and serve at once. The pot is extremely hot: use oven gloves and set it on a trivet. With a baguette it makes a great brunch.
Add in this stepFresh basil leaves 4Parmigiano Reggiano, grated 7.5 gExtra-virgin olive oil ½ tsp
Cook's tip
Parmigiano is salty, so go easy on the salt. Replace half the milk with water for a lighter result, or add a splash of cream for a richer one. No basil? A pinch of dried oregano does the job.
Cooking it at camp
A small cast-iron pan or heavy saucepan works too, with a dome of foil instead of a lid. Keep the milk and cheese in the cooler. Milk catches easily, so use a windshield and keep the flame low.