← Nouns Cooking · Korean

Ingredients

• 4 large eggs
• 240 ml water or vegetable stock
• ½ tsp Salt
• 2 tbsp Spring onion, finely chopped
• ½ tsp Toasted sesame oil
• ½ tsp Sesame seeds (optional)
• ¼ tsp Gochugaru (Korean chilli flakes) (optional)

Method

1. Beat the eggs with half the water and the salt until completely smooth, then strain through a sieve for a silky texture.
2. Bring the rest of the water to the boil in a small heavy pot or earthenware bowl (ttukbaegi) over medium heat.
3. Pour in the eggs and stir gently but constantly for 1–2 min, scraping the bottom, until soft curds form and the mixture looks like loose scrambled egg.
4. Stir in most of the spring onion, then cover with a lid (a small upturned bowl works) and turn the heat to low. Cook for 5–7 min, without lifting the lid, until the eggs have puffed up and are just set in the middle.
5. Drizzle with sesame oil, scatter over the rest of the spring onion, sesame seeds and gochugaru, and serve hot from the pot with rice.

Tips

• Traditional versions use anchovy broth and salted shrimp; use those instead of water and salt if you are not cooking vegetarian.
• If it scorches on the bottom, your heat is too high: keep it gentle once the lid goes on.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Maangchi My Korean Kitchen