You can cook this fluffy Korean omelet as a panchang (side dish) for your Korean BBQ, or make it a main course for breakfast or lunch. Traditionally, less eggs and more liquid are added to geran jjim to give the omelet a silky texture similar to tofu. But in this recipe, the liquid to egg ratio was adjusted so that you end up with a side dish that looks more like a spectacularly bloated soufflé.
Recipe ingredients:
6 large eggs,
1 tbsp. l. mirina, 1 tsp. sesame oil + additional for serving,
1 tsp. dashi powder (beef or seafood flavored),
1 tsp thinly chopped tops of green onions Special equipment: Korean clay pot with a volume of 3 tbsp. (with a diameter of 13 cm.)
Recipe Preparation: In a medium bowl, combine mirin, eggs and 1 tsp. salt. Set aside. Lubricate a clay pot with a diameter of 13 cm and a volume of 3 tbsp with sesame oil. Mix in a pot 0.5 tbsp. water and dashi powder and bring to a boil over medium heat. Stir the egg mixture into the pot and cook, stirring constantly with a silicone spatula, keeping your eyes on the egg and scraping off any adhering pieces on the bottom, until the egg rises in the center and is almost stiff, but still wobbles slightly, 3-4 minutes. Cover the pot with a small heatproof bowl and cook over low heat for another 2-3 minutes. Some liquid will boil out of the pot, this is normal. Turn off the heat and let the eggs rest for 1 minute. Carefully remove the lid, sprinkle with green onions and drizzle with sesame oil. Serve with rice and side dishes.
Cooking time 15 min. Difficulty: Easy Servings: 2
