Cloud-Puffed Gyeran Jjim with Scallion & Sesame

⏱ 18 min · Serves 2

Korea's answer to comfort food: eggs whisked with anchovy stock and steamed hard in a hot earthenware pot until they billow up over the rim like a soufflé. Silky underneath, golden on top, and ready in under 20 minutes — scoop it straight from the pot with rice.

Per serving: 205 kcal · 14.0g protein · 3.0g carbs · 15.0g fat

Ingredients

• 4 large eggs
• 200ml anchovy stock (or dashi, or water + 1/2 tsp dashi powder)
• 1 tsp fish sauce
• 1/2 tsp fine sea salt
• 1/2 tsp caster sugar
• 1 tsp toasted sesame oil
• 2 spring onions, finely sliced (white and green kept separate)
• 1 tsp toasted sesame seeds
• 1 pinch gochugaru (Korean chilli flakes), optional

Method

1. Crack the eggs into a bowl and whisk hard for 30 seconds until completely uniform and slightly frothy. Pour through a sieve into a jug for the silkiest texture.
2. Whisk in the anchovy stock, fish sauce, salt and sugar, plus the white parts of the spring onions.
3. Set a small ttukbaegi (Korean earthenware pot) or a 700ml heavy saucepan over medium heat and pour in the egg mixture. It should come no more than two-thirds up the sides — it will rise a lot.
4. Cook uncovered, stirring slowly and constantly with a spoon or spatula, scraping the base and sides, for 3–4 minutes until the mixture thickens to a loose, lumpy custard, like soft scrambled eggs.
5. Smooth the top, scatter over the green spring onion, then cover with a lid and turn the heat to low. Steam undisturbed for 5–6 minutes, until puffed above the rim and just set in the centre.
6. Turn off the heat and leave the lid on for 1 minute. Uncover, drizzle with sesame oil, scatter sesame seeds and gochugaru, and serve immediately with hot rice — it deflates as it cools, so bring it straight to the table.