Gyeran Jjim
Instructions
Soak the kombu in warm water for 15 minutes.
Beat the eggs and sieve them two times.
Add the kombu water into the beaten eggs (discard the kombu).
Add the anchovy sauce, shallots, and carrot.
Mix them well.
Pour the egg mixture into bowls (up to 80% of the bowl) and cover them with plastic wrap.
Method (It makes it easier if you have a big steamer)
Boil the water in a steamer (high heat).
When the water starts to boil, add the bowls.
Lower the heat to medium to low, steam the bowls for about 15-20 minutes.
Serve them.
The raised eggs sink slightly as time passes. Though they still look pretty. It was a perfect match with plain rice. Michael thinks it can be a good entree as well. However eating it on its own can be salty, so you might want to reduce the amount of anchovy sauce to 1 tbsp if you dont like too much salt taste.
For a variation, you can add other kinds of vegetables or even some meat. I will do another post with those some other time. In the mean time, I also think plain steamed egg would be a good babys formula.
