Korean Steamed Egg Pot with Scallion and Sesame

What you need

• 4 large eggs
• 180 ml (3/4 cup) anchovy stock, unsalted; water or unsalted chicken stock also works
• 1 tsp salted shrimp liquid, saeujeot brine; optional, replaces part of the salt
• 1/2 tsp salt
• 1 tbsp scallion, finely chopped
• 1/2 tsp toasted sesame oil
• 1 pinch toasted sesame seeds

Method

Restated from the original video

1. 1

   Beat the eggs with the salt and salted shrimp liquid until no streaks of white remain.

2. 2

   Stir in the stock, then pour the mixture through a fine sieve into a small heavy pot about 16 cm (6 in) wide. This keeps the texture smooth.

3. 3

   Set the pot over medium heat and stir slowly, scraping the bottom, until large soft curds form and the mixture is about 70% set, 2 min.

4. 4

   Sprinkle on half of the scallion, cover with a lid and turn the heat to the lowest setting.

5. 5

   Cook until the egg rises above the rim and the center is set with only a slight jiggle, 4-6 min. Do not lift the lid before the 4 min mark.

6. 6

   Turn off the heat. Drizzle with the sesame oil and finish with the remaining scallion and the sesame seeds.

7. 7

   Serve in the pot, hot, as a side with rice.

Imported from beyondkimchee.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.