Gyeran Jjim

Ingredients

• 6eggs
• 1 1/4 cupsanchovy stock
• 2scallions, finely sliced
• 1 tspsoy sauce
• 1 tsptoasted sesame oil
• 1 tsptoasted sesame seeds
• 1/2 tspsea salt

Method

1. 1

   Beat the eggs with the salt and the soy sauce until completely smooth, then pour them through a strainer into a pitcher.

2. 2

   Heat the anchovy stock in an earthenware pot or small heavy pan until it is simmering steadily.

3. 3

   Turn the heat to low, pour the strained egg into the simmering stock and stir gently and constantly with a spoon until it starts to thicken and hold its shape.

4. 4

   Scatter half the scallions over the top, put a lid on and leave it over the lowest heat until the egg has puffed above the rim of the pot and the center is set.

5. 5

   Take it straight to the table, drizzle with sesame oil and scatter with the sesame seeds and the remaining scallion.

Nutrition per serving