Gyeranjjim — Korean Steamed Egg Soup

Last September, I joined my soldier in South Korea to accompany him on the remainder of his tour. Scary much? My first time leaving the country and I was traveling alone, to be with a boy. A boy?! It was such an amazing experience. Beautiful country, culture, I met some of the best people, and most importantly AMAZALICIOUS food!!!

Korean meals usually consists of fresh cuts of meat grilled directly in front of you. Served with leafy lettuce, soy bean paste and/or sesame oil, rice, and a huge assortments of banchan, which are side dishes. One of my favorite banchan is the gyeranjjim, steamed egg soup. This is surprisingly extremely easy considering the amount of flavor it possess!

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Ingredients:
• 4 large eggs
• 1 1/2 cup of chicken broth
• 3 tablespoons chopped green onions
• 1 tablespoon of fish sauce*
• 1 teaspoon sesame oil

1. Add chicken broth into a small pot (a 3 cup pot would be perfect so you can just move it from the stove to the table for serving). On medium-high heat, bring to a rolling boil.
2. In a bowl, whisk eggs, 2 tablespoons of green onions and fish sauce together.
3. Once broth starts to boil, lower temperature to medium heat, add egg mixture and whisk for about 10 seconds. Cover with lid.
4. After about 5-7 minutes, check the eggs. Should be a consistency similar to soft tofu. Remove cover and remove pot from heat.
5. Top with remaining green onions and drizzle sesame oil. Serve warm.

Very easy and very inexpensive!! Nice alternative to scrambled eggs in the morning for breakfast. You can also just use egg whites!! Awesome!

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*I use Tiparos fish sauce because my mother always does. I found this at the commissary on post (military bases/posts) but I’ve noticed it around at other grocery stores in the states. Of course check your local Asian market.

Happy eating!
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