Korean Steamed Egg (Gyeran-jjim) with Bone Broth

Ingredients

• 6 Eggs
• 1 cup Beef Bone Broth
• 1 teaspoon Fish Sauce
• 2 tablespoons Green Onions
• 0.5 teaspoon Red Pepper Flakes (Gochugaru)

Instructions

1. 1

   In a stone pot (ttukbaegi) or heavy saucepan, bring the bone broth and fish sauce to a boil.

2. 2

   Whisk the eggs thoroughly until no streaks remain.

3. 3

   Turn the heat to medium-low and slowly pour the eggs into the boiling broth while stirring constantly.

4. 4

   Continue stirring for 2-3 minutes until the mixture starts to thicken into curds.

5. 5

   Cover with a domed lid to allow the steam to lift the eggs into a souffle shape.

6. 6

   Cook for another 3 minutes on very low heat, garnish with onions and gochugaru, and serve immediately.