Steamed Egg Pudding
(계란찜, Gyeran Jjim)
makes 1-2 serving
2 large eggs, well beaten
1/2 cup chicken stock
1 tsp salted shrimps, finely chopped, or pinch salt
1 green onion, chopped
Combine all the ingredients in a steam proof bowl. Cover the bowl with foil.
In a pot filled with water that can reach to the half way up to the steam proof bowl in it, place a small plate on the bottom of the pot to secure the bowl during boiling. Place the bowl and cover the pot with a lid.
Boil over medium high heat for 6-8 minutes or until a knife inserted in the center comes out clean. Be cautious! It is very hot. Serve hot or warm with a bowl of rice.