Gyeranjjim

The Method for Gyeranjjim

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1. Beat the eggs thoroughly with the stock and salt.

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2. Pass the mixture through a fine sieve into a small earthenware pot or heavy saucepan.

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3. Skim off any foam on the surface with a spoon.

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4. Set the pot over a medium-low heat and cover, so the eggs steam in their own moisture.

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5. Cook 8 minutes, stirring slowly with a spoon for the first 3 minutes only, until the edges set.

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6. Stop stirring and cook covered a further 5 minutes, until the centre puffs above the rim.

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7. Take off the heat and leave covered 2 minutes.

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8. Drizzle the sesame oil over and scatter the spring onion, chilli and sesame seeds.

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9. Serve immediately, while it is still standing tall.

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What Can Go Wrong

1. One and a half parts liquid to one of egg.
2. Sieve it, or you will find white threads.
3. Stir for the first three minutes, then leave it entirely alone.

Ingredient Swaps

• Out of spring onion? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the red chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.

On the Table Alongside

Steamed rice · Grilled meat · Kimchi

Keeping Gyeranjjim

Eat at once. It collapses within minutes and does not reheat.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted. How the figures are worked out.