Korean Steamed Eggs (Gyeranjjim)

Name: Korean Steamed Eggs (Gyeranjjim)
Total time: 10 min
Ingredients: ½ cup broth or stock, such as chicken, dashi, or mushroom; 3 large eggs; teaspoon kosher salt; teaspoon black pepper; Sesame oil, chile oil, scallions, sesame seeds, cheese, or cod roe, for topping

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Total: 10 minutes

Author : Eunjo Park

Ingredients

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½ cup broth or stock, such as chicken, dashi, or mushroom3 large eggsteaspoon kosher saltteaspoon black pepperSesame oil, chile oil, scallions, sesame seeds, cheese, or cod roe, for topping

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Instructions

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Step 1

Microwave broth in a medium-size microwavable bowl on high until boiling, 1 minute and 30 seconds to 2 minutes. While broth micro- waves, whisk together eggs, salt, and pepper in a small bowl using a fork or chopstick until smooth.

Step 2

Without removing bowl from microwave, gradually whisk eggs into boiling broth using a fork or chopstick until well combined. (The bowl will be very hot.)

Step 3

Microwave egg mixture on 70% power until eggs are halfway cooked, about 1 minute and 30 seconds. Stir mixture. Place a separate bowl of the same size or slightly larger on top of bowl in microwave, ensuring top bowl does not touch egg mixture. (Do not invert top bowl.) Microwave on 70% power in 15-second intervals as needed until eggs are fluffy and just cooked, about 1 minute. Garnish steamed eggs with sesame oil, chile oil, scallions, sesame seeds, cheese, and cod roe, as desired.