Gyeranjjim (Korean Steamed Eggs) - Main Course Lunch and Dinner Recipes | Anson Mills - Artisan Mill Goods
Gyeranjjim (Korean Steamed Eggs) introduction Imagine the lightest, slippery-est quiche filling, free of dairy drag or the shackles of crust.
Ingredients
- 2 cups Rich Homemade Chicken Stock
- ½ teaspoon fine sea salt
- 5 large eggs
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- ½ teaspoon Korean red pepper flakes (gochugaru), plus additional for garnish
- 1 bunch scallions, trimmed
- 1 recipe No-Peek Carolina Gold Rice Middlins, freshly cooked and hot
- Toasted sesame oil, for garnish
- Mak Kimchi, for serving
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