Korean Steamed Egg (Gyeran-jjim) with Braised Short Rib

Ingredients

• 8 Eggs
• 1 cup Beef Bone Broth
• 1 tsp Fish Sauce
• 2 stems Scallions
• 200 g Cooked Beef Short Rib
• 1 tsp Gochugaru

Instructions

1. 1

   Whisk eggs with fish sauce and broth until completely homogenous.

2. 2

   Heat an earthenware pot (ttukbaegi) over medium heat with the broth.

3. 3

   When the broth boils, pour in the egg mixture and stir constantly with a spoon.

4. 4

   When the egg is 80% cooked and thickened, cover with a dome-shaped bowl.

5. 5

   Reduce heat to very low and cook for 3-4 minutes until the steam forces the eggs to rise.

6. 6

   Top with shredded short rib, scallions, and gochugaru immediately before serving.