Korean Steamed Egg Soufflé (Gyeran-jjim)

Ingredients

• 6 Eggs
• 1 cup Kelp Dashi Stock
• 1 tsp Fish Sauce
• 2 Scallions
• 0.5 tsp Red Chili Flakes

Instructions

1. 1

   Whisk eggs and fish sauce together, then pass through a fine-mesh sieve twice for a silky texture.

2. 2

   Bring dashi stock to a boil in an earthenware pot or heavy saucepan.

3. 3

   Pour the egg mixture into the boiling stock and stir constantly in a circular motion.

4. 4

   When the eggs are 70% cooked and clumping, reduce heat to the lowest setting.

5. 5

   Cover with a bowl of the same size to create a dome effect.

6. 6

   Steam for 5 minutes until the eggs rise above the rim of the pot.

7. 7

   Garnish with minced scallions and chili flakes.