Recipe Index

Ingredients

• 4 to 5 large eggs
• 1 cup anchovy broth or water
• 1 1/2 tsp salted shrimp (saeujeot)
• 3/4 tsp salt (alternative to the salted shrimp)
• 2 tbsp chopped scallion
• 1 tsp sesame oil, divided
• 1/2 tsp sesame seeds
• Water, according to taste

Method

1. Beat the 4 to 5 large eggs with a spoon, then push the beaten egg through a sieve so the gyeranjjim base pours completely smooth.
2. Whisk the sieved eggs with the 1 cup anchovy broth and either the 1 1/2 tsp salted shrimp or the 3/4 tsp salt until the seasoning dissolves through the mixture.
3. Brush the inside of your pot or bowl with 1/2 tsp of the sesame oil, and if the pot is earthenware, set it over the heat while the egg mixture is finished.
4. For an earthenware pot, pour in the egg mixture, cover and simmer, stirring once the bottom begins to set, then lower the heat and keep the pot covered for about 5 to 7 minutes with a couple of gentle circular stirs, until the steamed eggs puff and set.
5. For a water bath instead, stand the bowl in a pot with the water reaching halfway up its sides over a folded paper towel, cover and steam the eggs gently for 8 minutes over medium-low heat, stir them once, then cover and steam 4 minutes more until the mixture sets.
6. For the microwave route, cook the uncovered bowl of egg mixture for 2 minutes, stir the steamed eggs, cook 2 minutes more, stir again and give the centre a final minute only if it is still runny.
7. Add the 2 tbsp chopped scallion in the last couple of minutes of whichever cooking route you chose, or scatter the scallion over the finished gyeranjjim.
8. Finish the steamed eggs with the remaining 1/2 tsp sesame oil drizzled over the top and the 1/2 tsp sesame seeds scattered across their puffed surface.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data