Korean Steamed Egg (Gyeran Jjim)

Ingredients

• 7 large eggs
• 1 3/4 cup kombu dashi or regular dashi
• 2 teaspoons anchovy sauce or fish sauce
• 4 tablespoons scallions, finely chopped

Instructions

1. 1

   Whisk the eggs in a bowl and run the mixture through a sieve to get rid of slimy bits.

2. 2

   Add the dashi and anchovy sauce to the eggs and mix well.

3. 3

   Brush a little sesame oil in the stone pot / ceramic bowl and pour in the egg mixture.

4. 4

   Place the pot on the stove and turn the heat to medium. Cover and cook for 5 minutes and turn the heat to low. Continue cooking until the eggs are cooked, about 8-10 minutes.

5. 5

   Top with scallions and serve.

6. 6

   Divide the egg mixture among 4 small heat proof ramekins or bowls and place the ramekin in a steam basket or other steaming tool. Cover and steam for 12-15 minutes, until the eggs are cooked.

7. 7

   Top with scallions and serve.