Gyeran-jjim (Korean Steamed Eggs)
Eggs seasoned with salted shrimp, stirred in an earthenware pot and puffed up like a volcano under the lid: Korea's fluffy, comforting egg side dish.
Method
Crack the eggs into a bowl and beat with chopsticks for about 1 minute, until no clumps of white remain. For an extra-smooth result, strain them once. Thinly slice the spring onion and finely chop the salted shrimp.
Add in this stepEggs 3
Put the water and chopped salted shrimp in a 14 cm earthenware pot (ttukbaegi) and heat on medium heat for about , until it bubbles around the edges. Earthenware heats slowly, but once hot it holds the heat for a long time.
Add in this stepWater (or anchovy stock) 150 mlSaeujeot (salted fermented shrimp) ¾ tsp
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 tofu curds and is about 70% set, then stop stirring. Without stirring, the bottom sticks and burns.
medium-low heatScatter over the spring onion, cover, turn the heat down to low heat and leave for . If the lid is low, cover with an upturned deep bowl so the egg has room to rise. It is done when the egg has puffed up above the rim and the centre springs back when pressed lightly.
Add in this stepSpring onion 8 g
low heatTurn off the heat, uncover and add a few drops of sesame oil and the sesame seeds. Serve at once, as it starts to sink quickly. The pot is extremely hot: always use oven gloves and set it on a trivet.
Add in this stepToasted sesame oil ½ tspToasted sesame seeds 1 pinch
Cook's tip
Anchovy stock instead of water gives a much deeper flavour. No salted shrimp? Season with a pinch of salt per 2 eggs. Too much heat burns the bottom before the top cooks, so keep the last stage on low. A spoonful of finely chopped carrot or onion is a nice addition.
Cooking it at camp
A small earthenware pot or a heavy saucepan and a camping stove are enough. Wind makes the flame flicker and scorch the bottom, so use a windshield; a dome of foil works if you have no lid. Keep the eggs cold in the cooler.