Fluffy Gyeran-jjim Sandwich

Method

1. Crack the eggs into a bowl, add the milk, sugar and salt and whisk for about 1 minute until the whites are completely broken up, then strain once. Slice the spring onion very finely and stir it in.

   Add in this stepEggs 6Milk 120 mlSugar 2 tspSalt 2 pinchSpring onion 10 g

2. Lightly oil a rectangular heatproof container (glass or enamel) of about 20×10 cm and line the base with baking paper. Pour in the egg and cover the top with foil. The egg should be 2–2.5 cm deep so it puffs to the right thickness for a sandwich.

   Add in this stepVegetable oil (for greasing) ½ tsp

3. Pour water into a 24 cm steamer and bring it to a strong steam on high heat, then put in the container. Cover, turn down to medium-low heat and steam for 18 min. It is done when a skewer in the centre comes out clean and the egg no longer wobbles when you shake the container. Top up the steamer with boiling water if it runs low.

   high heat→medium-low heat

4. Take out the container, remove the foil and let it cool for 10 min. Run a knife around the edge, turn the egg out onto a board and gently blot the top and bottom with paper towel. Cut it to the size of your bread, one piece per sandwich.

5. Heat a pan on medium heat, butter one side of each slice of bread and toast it butter side down for 4 min, in batches if needed, until golden and crisp.

   Add in this stepSoft white sandwich bread (about 1.5 cm thick) 4Butter 10 g

   medium heat

6. Mix the mayonnaise and gochujang and spread thinly on the toasted sides. Lay the egg on half the slices, cover with the rest, press gently with your palm and cut in half with a sharp knife. Trimming the crusts gives a neater cross-section.

   Add in this stepMayonnaise 2 tbspGochujang (Korean chilli paste) 1 tsp