Gyeranjjim - Korean Egg Soufflé
Korean flavour. French style. eggs never had it so good.
Eggs are often confined to being a breakfast food, but they really are fantastic any time of day. This dish has so many great things going for it, but surprisingly, it’s one of the lesser known Korean dishes most people know.
Despite carrying the fancy title of ‘soufflé’, it only takes a few ingredients and less than 10 minutes of cook time to bring together. This recipe is also low fat, high in protein, and packed with satisfying flavour. It has the added bonus of being a great standalone dish for every meal of the day and can also be part of your main course served with a soup or stew, or even as one of many banchan (Korean for ‘side dishes’).
However you choose to enjoy this soufflé , I guarantee it will be delicious and a recipe you come back to again and again.—CFG
Ingredients
3 eggs
1 egg yolk
1 1/2 cups chicken broth
1 tsp fish sauce -OR- soya sauce -OR- gluten free tamari
Sesame oil for drizzling
1 chopped scallion/green onion
Directions
In a small mixing bowl, beat together 3 eggs, 1 egg yolk, and 1 teaspoon of fish sauce/soy sauce/tamari.
Add a 1- 1/2 cups of chicken broth to a 3 cup flame proof Korean earthenware bowl or a small stainless steel pot and bring to a boil over medium high heat.
Turn the heat down to its lowest setting and then use a fork to whisk the egg mixture into the broth until fully incorporated. Cover and simmer the eggs with a glass lid (if possible) and cook the eggs until they’re fluffy, roughly 6 minutes.
Remove the earthenware bowl/pot from the heat and place on an appropriate trivet to serve. Drizzle sesame oil over the eggs and sprinkle with freshly chopped scallions.
Serve immediately as a side dish or main course and enjoy!
