Restaurant-Style Steamed Egg

계란찜[gye-ran-jjim]
Whenever I make dinner, I start out by perusing through the refrigerator even before deciding what I need or realizing what I have in my fridge. Any combination of ingredients that makes up a complete recipe usually becomes what is served on the dinner table that day. An egg dish like this one becomes a frequent visitor to our dinner table, given that eggs are staple foods in many households including mine.

In fact, you can make this dish in several variations like the silky kind that I made before. This one makes crumbly texture like the ones served in Korean restaurants. In Sura Korean restaurant in Oakland where I often go to, they serve a bowl of sizzling steamed egg like this one as soon as we are seated in the restaurant. They bring this out even before we place any order. A spoonful of steamed egg like this one tastes so heavenly when we had just walked in from cold weather outside.

Ingredients:

water (2 cup)
kelp (konbu,1 piece 4"x4")
eggs (3, ground)
salted shrimp sauce (1 tbl)
garlice (1 tsp, minced)
green onion (2 stalks, chopped)
sesame oil (1/2 tbl)
salt (1 tsp)

1.

Soak a piece of kelp (konbu) in water for 20+ minutes until the slithery jells come off. Discard the kelp. Then bring the water to boil.

2.

In a bowl, combine eggs, green onion, salted shrimp sauce, sesame oil, and salt.

3.

Pour egg mix from Step 2 into the boiling kelp juice water from Step 1 and stir slowly.

4.

Once the water comes to boil again, reduce the heat to low to medium heat then cook for approximately 1 minute until the eggs are well-done.

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