I had this gaeran jjim in a restaurant and decided to try to make my own recipe based on it. This version of gaeran jjim, or egg casserole, instead of the kind that I usually make (gyeran jjim recipe), isn't steamed in a double boiler -- I use a Korean-style ddukbaegi pot directly on the stove. Also, I add some additional ingredients that I wouldn't normally, like fermented fish and fish roe.
korean earthenware pot (ddukbaegi 뚝배기) or small stovetop casserole dish
1 cup of water
3 large eggs
1 tsp of fermented pickled shrimp (saewoojut 새우젓)
dash of salt
1-2 stalks of green onions, chopped
flying fish roe (tobiko), for garnish - optional
Pour the water in the ddukbaegi (뚝배기) or casserole dish. Bring the water to a rapid boil on the stovetop. Add a dash of salt.
While you are waiting for the water to boil, whip the eggs well. Finely mince the teaspoon of fermented shrimp / saewoojut 새우젓, then whip into the eggs as well.
Pour the eggs slowly in the dish, stirring the bottom for a few seconds. Cover, then bring the heat down to medium-low for approximately 6-8 minutes. Remove from heat when the egg has puffed up.
Garnish with the flying fish roe and the green onions. Serve hot and immediately, before it cools down (and deflates).