Korean Steamed Egg Soufflé (Gyeran-jjim) with Pork Belly

Ingredients

• 8 large Eggs
• 1.5 cups Anchovy Broth
• 0.5 lb Pork Belly
• 1 tsp Fish Sauce
• 1 tsp Gochugaru

Instructions

1. 1

   Thinly slice and fry pork belly until extremely crispy; set aside.

2. 2

   Whisk eggs with fish sauce and strain twice.

3. 3

   Bring anchovy broth to a boil in a stone pot (ttukbaegi).

4. 4

   Pour in eggs and stir constantly until 70% cooked.

5. 5

   Cover with a dome-shaped bowl to allow the egg to rise above the pot rim.

6. 6

   Reduce heat to lowest setting for 3 minutes.

7. 7

   Top with crispy pork and gochugaru before serving.