Korean-Style Steamed Egg Soufflé (Gyeran-jjim)

Ingredients

• 6 Eggs
• 0.75 cup Kelp Broth
• 1 teaspoon Fish Sauce
• 2 stalks Green Onions
• 0.5 teaspoon Red Chili Flakes

Instructions

1. 1

   Whisk eggs thoroughly and strain through a fine-mesh sieve twice to remove all chalazae for a smooth texture.

2. 2

   In a traditional stone pot (dolsot) or small heavy-bottomed pot, bring the kelp broth and fish sauce to a boil.

3. 3

   Turn heat to medium-low and pour in the eggs while whisking constantly in a circular motion.

4. 4

   Once the eggs start to clump (about 70% cooked), cover with a bowl of the same size to create a dome.

5. 5

   Reduce heat to the lowest setting and cook for 3-4 minutes until the steam creates a 'poof' effect.

6. 6

   Garnish with minced green onions and chili flakes immediately.