Gyeranjjim

Method

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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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Chef’s Tips

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

Common Substitutions & Variations

• Out of spring onion? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Steamed rice
• Grilled meat
• Kimchi

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.