Gyeranjjim is a popular side dish. It is a steamed egg casserole. Because it’s so simple to make, this is a side dish that I frequently add to a meal at the last minute.

Gyeranjjim is a humble and adaptable dish ― you can make it just with eggs and scallions or with other chopped vegetables such as carrots, onions, mushrooms and/or zucchini. To thin the eggs and enhance the flavor, I use anchovy broth. But water works well, too.

Ingredients:

● 2 large eggs

● 1/2 cup anchovy broth* or water (use more for softer eggs)

● 1/2 teaspoon salt (or 1 teaspoon of salted shrimp, saewujeot, finely chopped or liquid)

● 1 tablespoon chopped scallion

* To make anchovy broth, boil seven or eight medium dry anchovies and a small piece of dried kelp in 3 cups of water for 10 minutes. Freeze the leftover broth or store it in the fridge for later use.

In a lightly oiled ramekin, small stone/ceramic pot or any heatproof bowl, beat two eggs. Add the anchovy broth and salt, or salted shrimp, if using. Whisk well, or run it through a sieve to break the egg mixture down into a smooth liquid consistency.

Use one of the following cooking methods depending on the cookware used:

Steamer: Boil water in a pot fitted with a steamer basket. Place the ramekin in the steamer basket. Cover the steamer with a lid and steam for about 7 minutes. The center of the egg mixture should still be a liquid at this point. Add the scallions, cover and steam until the mixture is set, about 3 more minutes.

Pot: Bring water to a boil in a medium-sized pot. The water should come halfway up the sides of the ramekin. Carefully place the ramekin in the pot. Cover the pot with a lid and steam for about 7 minutes over medium-low heat. Make sure the water boils gently. Add the scallions, cover and steam until the mixture is set, about 3 more minutes.

Stone/ceramic pot (stove-top proof): Cover the stone pot and simmer over low heat on the stove for about 5 minutes. Add the scallions, cover and simmer until the mixture is set, about 2 more minutes.

Serve piping hot.

By Ro Hyo-sun

See more recipes at www.koreanbapsang.com.