Gyeran Jjim

Ingredients

• 2 cups water
• 8 pieces dried anchovies – heads and guts removed
• 1 piece dried kelp – wiped clean (about 3-inch square)
• 4 large eggs
• 0.5 tsp fine sea salt
• 0.25 cup scallions – thinly sliced
• 1 tsp toasted sesame oil
• gochugaru – for serving

Instructions

1. Make stock: In a small saucepan, combine the water, dried anchovies (heads and guts removed), and dried kelp. Bring to a gentle simmer over medium heat and cook 8–10 minutes; do not boil vigorously. Strain out and discard the solids. Measure 1 cup hot stock and keep warm (reserve the rest for another use).
2. Beat the eggs with the fine sea salt in a bowl until smooth but not frothy. For extra silkiness, strain the beaten eggs through a fine sieve into another bowl.
3. Stir 3 tbsp of the sliced scallions into the eggs, reserving the remaining 1 tbsp for topping. Gradually whisk in the 1 cup warm stock until evenly combined.
4. Set a small ttukbaegi (earthenware bowl) or a small heavy saucepan over medium-low heat. Pour in the egg mixture. Stir gently in slow circles with a spoon or chopsticks until small soft curds begin to form and the mixture thickens slightly, 1–2 minutes.
5. Reduce heat to low, smooth the surface, cover, and steam until just set and custardy, 5–7 minutes. It should wobble gently when shaken and a skewer inserted in the center should come out with silky custard, not wet liquid.
6. Uncover, sprinkle the remaining sliced scallions on top, cover again for 30 seconds to wilt. Drizzle with the toasted sesame oil and sprinkle gochugaru for serving if desired. Serve immediately, bubbling hot, with rice.