Korean Steamed Egg Soufflé (Gyeran-jjim) with Pork Belly
An elevated version of the classic side dish, turned into a main course with crispy pork belly and a delicate, high-rise egg structure.
Total
35 min
Prep
20 min
Cook
15 min
Serves
4
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Recipe serves 4
Ingredients
- 8 large Eggs
- 1.5 cups Anchovy Broth
- 0.5 lb Pork Belly
- 1 tsp Fish Sauce
- 1 tsp Gochugaru
Instructions
- 1
Thinly slice and fry pork belly until extremely crispy; set aside.
- 2
Whisk eggs with fish sauce and strain twice.
- 3
Bring anchovy broth to a boil in a stone pot (ttukbaegi).
- 4
Pour in eggs and stir constantly until 70% cooked.
- 5
Cover with a dome-shaped bowl to allow the egg to rise above the pot rim.
- 6
Reduce heat to lowest setting for 3 minutes.
- 7
Top with crispy pork and gochugaru before serving.
Nutrition per serving
Calories
440
22% of a 2,000 kcal day
| Protein | 26 g |
| Carbohydrate | 3 g |
| Fat | 36 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 620 mg |
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