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Gyeran Jjim (Korean Steamed Eggs)
4 or 5 eggs, depending on size
1 cup water
2 green onions, diced
1 ½ tsp of salt
2 tsp of ground sesame seed powder
2-3 pieces pickled pollack roe (optional) – if pollock roe is used add less salt
Crack eggs into a large, heat-tolerant bowl (Pyrex works well). Blend well with a fork or whisk. Add 1 cup of water and salt.
If you're using adding pollack roe, open the skin of the pollack roe and squeeze out the roe into the bowl. Add diced green onions and sesame seed powder.
Place the bowl into a medium-sized pot (~4 qt) with half pot of water in it. Cover and bring it to a boil on high heat. Turn the heat to down to medium and simmer for about 10 minutes.
After 10 minutes, insert a chopstick. If the mixture is firm, with no liquid coming out and the top is smooth, then it’s perfect. If it's overcooked, the top will be bumpy with holes in it.
Note that if you add pollack roe, then technically this dish is gyeran al jjim (계란알찜), al (알) being pollack roe.
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