This is a simple dish that is
commonly eaten at breakfast along with other side dishes and rice or lunch and
dinner as a side. It made from eggs, Dashima or vegetable stock and shrimp
sauce. This is soft and fluffy texture and a tasty way to eat eggs and a nice
healthy start to the day.
I have used the following ingredients:
I have made this dish using a Korean clay pot (called Ttuckbakki), if you don't have one you can use a small saucepan.
Start by bringing about 200ml of stock to boil, I have used homemade chicken stock, but water with a 1/2 a stock cube will be fine.
In a small bowl, crack and whisk 3 medium eggs together with a fork.
Once the stock is boiling, season with a teaspoon of shrimp sauce (you could use fish sauce or a pinch of salt) and add the egg.
Stir this gently a few times with a fork. It will come back to boil quickly
and when it does, reduce to a medium low heat and sprinkle sliced spring onions,
cover with a lid.
Leave for about 2-3 minutes,
then remove the lid. Push down around the sides with a fork so the water
reduces and if there is too much, remove some with a spoon.
Put the lid back on and leave for another minute, after which the egg should have risen and be ready to eat. If it has not, leave for another 30 seconds or so after which it should be done.
Serve with rice and some side dishes, this would often be part of a typical Korean breakfast.
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