Korean Steamed Egg Custard (Gyeran Jjim)

Ingredients

• 4 large Eggs
• 1 cup Dashima (kombu) broth or water
• 1 tsp Fish sauce or soy sauce
• 1/4 tsp Salt
• 2 Scallions
• 1/2 tsp Toasted sesame oil(optional)
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   Whisk the eggs gently with the dashima broth (or water), fish sauce, and salt until fully combined but not frothy.

2. 2

   Strain the mixture into a heatproof bowl, then stir in half of the sliced scallions.

3. 3

   Cover the bowl with plastic wrap or a lid and microwave on high for 4 minutes, then in 1-minute bursts until puffed and just set, about 6-8 minutes total (or steam in a pot with 1 inch of water for 10-12 minutes).

4. 4

   Carefully remove, drizzle with sesame oil, and top with remaining scallions and sesame seeds. Serve immediately while fluffy.