Silky Steamed Eggs: A Gourmet Korean Recipe

Ingredients

• Small dry sea kelp (dashima): 3-4 pieces
• Ginger: 1 thin slice
• Saeujeot (fermented baby shrimp): 1/2 teaspoon (or substitute with fish sauce)
• Soacha (beef bulgogi powder) or Yandu: 1/4 teaspoon (or pinch of MSG)
• Hot water: 1 cup (slightly more if needed)
• Eggs: 1 cup (approx. 5 eggs)
• Medium Takju (Korean cooking wine): 1 tablespoon (optional)
• Brown sugar: 1/2 tablespoon
• Korean soy sauce (Yangjo): 1 tablespoon
• Green onions: a little
• Sesame seeds: a little
• Kimchi crumbles: optional
• Sesame oil: optional