Gyeran Jjim (Steamed Egg Pudding)
- 1/2quart Korean stone pot or other small pot
- 6extra large eggs
- 1cup chicken stocklow sodium preferred
- 2pinches Kosher salt
- 1teaspoon Korean salted shrimp (saeujeot)liquid only
- 1teaspoon baking powder
Pour chicken stock in a 1/2-quart stone pot and bring to boil.
Crack eggs in a mixing cup or bowl.
Add salt, salted shrimp (liquid only), and baking powder.
Whisk vigorously with a fork untill well beaten.
Slowly pour beaten egg mixture into boiling stock as you stir gently with a long wooden spoon.
Keep stirring! Be patient with it and you will get a reward
When the egg mixture reaches 75% cooked, about 2 minutes, cover the pot with a dome shaped heat-proof bowl.
Reduce the heat to low and let it simmer for 3-4 minutes.
Turn off the heat and remove the bowl (make sure to wear kitchen gloves). Serve immediately.