Steamed Egg Pudding

(계란찜, Gyeran Jjim)

makes 1-2 serving

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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.