Gyeran Jjim

Ingredients

• 4 large eggs
• 180ml anchovy and kelp stock, or water
• 1/2 tsp fine sea salt
• 1 tsp fish sauce
• 1 tsp toasted sesame oil
• 1 spring onion, finely sliced
• 1/2 tsp toasted sesame seeds
• 1 tsp shredded red chilli, optional

Before you cook

• Crack the eggs into a bowl and beat them hard for a full minute until completely uniform
• Pour the beaten egg through a sieve to catch the chalazae, which gives a smoother set
• Finely slice the spring onion
• Measure out the stock

Steps

1. Pour the stock into a small earthenware pot or heavy saucepan and bring it to a boil over medium heat.
2. Add the salt and fish sauce to the stock.
3. Pour the sieved egg into the boiling stock in a steady stream while stirring constantly with a spoon.
4. Keep stirring in slow figure-eights for about 2 minutes as the egg thickens into soft curds.
5. Turn the heat down to low and stop stirring once the mixture holds a soft ripple.
6. Cover the pot and cook for 4 minutes until the surface is set and the eggs have risen up the sides.
7. Lift the lid and check the centre with a chopstick; it should come out clean with no liquid egg clinging to it.
8. Turn off the heat and let it stand covered for 1 minute.
9. Drizzle over the sesame oil and scatter on the spring onion, sesame seeds and shredded chilli.
10. Serve straight from the pot while it is still puffed, with rice alongside.