Gyeranjjim

Method

Crack the eggs into a bowl and beat them well with the salt until fully combined and slightly frothy. Mix the dashi stock with water and add to the beaten eggs, stirring gently to combine without incorporating too much air. Pour the mixture through a fine sieve into a heatproof bowl or individual bowls to ensure a silky texture. Cover with cling film or a lid and place in a steamer basket over boiling water, steaming for 12-15 minutes until the custard is just set but still slightly wobbly in the centre. While steaming, slice the spring onion into rings. Once cooked, drizzle with soy sauce and sesame oil, scatter with spring onion and gochugaru, then serve immediately.