Cloud-Soft Gyeranjjim with Scallion and Sesame

⏱ 18 min · Serves 2

Korea's answer to comfort in a bowl: eggs whisked with anchovy stock and steamed in an earthenware pot until they puff up like a soufflé. Silky, savoury and ready in under 20 minutes — perfect alongside rice and kimchi, or all on its own with a spoon.

Per serving: 215 kcal · 14.5g protein · 2.5g carbs · 16.0g fat

Ingredients

• 4 large eggs
• 180ml anchovy stock (or dashi, or water with 1/2 tsp dashi powder)
• 1 tsp fish sauce
• 1/2 tsp fine sea salt (adjust to taste)
• 1/4 tsp sugar
• 1 spring onion, finely sliced (white and green parts separated)
• 1 tsp toasted sesame oil
• 1/2 tsp toasted sesame seeds
• 1 pinch shredded red chilli or gochugaru, to finish (optional)

Method

1. Crack the eggs into a bowl and beat well, then pass through a sieve into a jug — this is the secret to a silky, lump-free texture.
2. Whisk in the anchovy stock, fish sauce, salt and sugar, plus the white parts of the spring onion.
3. Pour the mixture into a small Korean earthenware pot (ttukbaegi) or a small heavy saucepan, filling no more than two-thirds full.
4. Set over medium-low heat and stir slowly and constantly with a spoon for 3–4 minutes, scraping the base, until the mixture thickens to a loose porridge with soft curds.
5. Stop stirring, smooth the top, scatter over the green spring onion, and cover with a lid. Reduce the heat to low and steam for 5–6 minutes, until puffed above the rim and just set in the centre.
6. Turn off the heat and let it sit, covered, for 1 minute. Uncover, drizzle with sesame oil, sprinkle with sesame seeds and chilli, and serve immediately while it's still domed.