Ingredients
- 1 1/2 cup chicken broth
- 5 large eggs
- 1 scallion, chopped
- 1 tsp fish sauce
- pinch white pepper
- 1/2 tsp sesame oil
- Enoki mushrooms, for garnish
Recipe Description
One of my favorite banchan at the Korean bbq restaurants is the steamed egg in an earthenware bowl (Ttukbaegi Gyeranjjim). The eggs come out perfectly steamed and velvety every time. It also pairs so well with kimchi and some nicely grilled galbi. Mmm all my favorites!
This is also a healthier alternative to your morning omelet.
Ten minutes and you’ve got yourself a breakfast.
