We first had Gyeran Jjim in Seoul, the most gloriously fluffy steamed eggs ever, as a banchan to our bulgogi galbi. This is something I've wanted to re-create in my kitchen for sometime now, and after researching a million recipes online, have come up with an amalgamation of my own.
To start off, you'll need a stovetop-ready casserole. I use a ddukbaegi, a glazed earthernware pot used regularly in Korean kitchens for stews and the like.
Ingredients (feeds 1-2):
3 eggs, beaten
1/2 tsp fish sauce
1/2 cup stock (kelp or anchovy or chicken up to you)
1 tbsp Korean rice wine (or mirin if you like)
Pinch of red chilli pepper
1 tsp sesame oil
1) Boil about 20 anchovies in 1 cup water and 1 tbsp mirin for about 10 minutes. If you want firmer eggs, reduce the water accordingly. Remove the anchovies and keep the flavoured stock behind, sifting through the stock to ensure there aren't any anchovy crud left.
2) In the meantime, beat 3 eggs thoroughly and season with fish sauce.
3) Turn off fire, and then stir in eggs through a sieve for a completely homogeneous scramble.
4) Return to heat, stirring vigorously for about a couple of minutes until you feel resistance.
5) Lower heat and cover casserole lid for about 3-5 minutes until eggs are cooked through. Serve with a sprinkling of gochugaru (red pepper powder) and drizzling of sesame oil.