Korean Savory Egg Soufflé

More commonly referred to as Korean Steamed Eggs, this Korean Savory Egg Soufflé recipe has been in the works for years, on and off. I wanted it to be quintessential to my Grandma’s gyeranjjim, Korean Steamed Eggs, although I knew nothing could ever be like the ones she used to make. Perhaps my pursuit of the perfect Korean Savory Egg Soufflé is an homage to her, whose memory leaves me with a quiet, aching melancholy.

While simple to make, this egg dish can be temperamental. I recommend using a Korean clay pot when making Korean Egg Soufflé, as I have had much better success with it. Using both traditional and non-traditional ingredients, the recipe reflects the love my Grandma put into her cooking and my love for her.

INGREDIENTS

two eggs

a half teaspoon of salted fermented shrimp (saeujeot)

a third cup of water

a third cup of half-and-half

two green onions, diced

Bring water and half-and-half to a simmer in a thick, heat-safe clay pot over high heat. Whisk the eggs with saeujeot until combined. Add the egg mixture and reduce heat to low. Slowly whisk until combined, then close the lid for three minutes. Add diced green onions and close the lid for another three minutes.

Turn off the heat. Let it sit for about four minutes with the lid closed before serving this soulful Korean Savory Egg Soufflé with rice.

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More recipes:

Pollock Roe Pasta

Japanese-Style Curry, Inspired by Chef Morimoto

Stir-Fried Tteok (Korean Rice Cake)

Ojingeo Bokkeum, aka Korean Spicy Stir-Fried Squid

The Tomato Sauce

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