Korean Savory Egg Soufflé


More commonly referred to as Korean Steamed Eggs, this Korean Savory Egg Soufflé recipe has been in the works for years with me, on and off. I wanted it to be quintessential to my Grandma's gyeranjjim, Korean Steamed Eggs, although I knew nothing could ever be like the ones Grandma used to make. Perhaps my pursuit to make the perfect Korean Savory Egg Soufflé was an homage to Grandma, whose memory makes me melancholy with longing aches. 

While simple to make, this egg dish can be temperamental. I recommend using a Korean clay pot when making Korean Egg Soufflé since I had much better success using the clay pot. Using both traditional and non-traditional ingredients, the recipe reflects the love my Grandma put into her cooking and my love for her. 

INGREDIENTS
two eggs, whisked
a half teaspoon of salted fermented shrimp (saeujeot)
a third cup of water
a third cup of half-and-half
two green onions, diced

Bring water and half-and-half to simmer in a thick clay heat-safe pot over high heat. Whisk in eggs and reduce heat to low. Slowly whisk and close the lid for three minutes. Add diced green onions and close the lid for another three minutes.

Turn off the heat. Let it sit for about four minutes with the lid closed before serving this soulful Korean Savory Egg Soufflé with rice.

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