Gyeran-jjim: Korean steamed eggs with rice

Ingredients

For 1 serving

• Eggs2
• Vegetable broth120 ml
• Spring onions1
• Fish sauce1 teaspoon
• Sesame oil1 teaspoon
• White rice40 g
• Cucumber60 g
• Sesame seeds2 g

Contains: eggs, fish, sesame, celery,

Method

1. Rinse the rice until the water runs clear, put it in a small pan with twice its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid, until the water is absorbed.
2. Meanwhile set up the water bath: put two fingers of water in a wide pan with a lid and bring it to a gentle boil.
3. Beat the eggs with the vegetable stock and the fish sauce until even, strain through a sieve for a smoother texture and pour into a small heatproof bowl; thinly slice the spring onion.
4. Set the bowl in the pan, cover and cook over medium-low heat for 10 minutes; add the spring onion and cook for another 2 minutes, until the eggs are puffed and just wobble in the centre.
5. While the eggs cook, wash the cucumber, slice it thinly and toss it with the sesame seeds.
6. Finish the eggs with a drizzle of sesame oil and serve piping hot with the rice and cucumber.