Ingredients

Scale

4 large eggs
1 cup chicken, anchovy, or vegetable broth (low or no salt preferred)
½ teaspoon salt (or to taste if broth has salt)
Ground black pepper to taste
¼ teaspoon dashi powder (if you are using chicken broth)
2 green onion, trimmed and minced
2 shiitake mushrooms, trimmed and sliced

Garnish

2 teaspoons toasted sesame oil
1 teaspoon toasted sesame seeds

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Instructions

Put half of the broth, dashi powder, ground pepper, and salt in a small 3-4 cup heavy bottom pan (you can use a Korean earthenware pot (ttukbaegi) or a japanese earthenware pot (donnabe), or mini dutch oven.
Whip the eggs with the other ½ cup of the broth in a bowl, making sure the eggs are well beaten.
Add in the scallions and mushrooms.
Bring the pot to a simmer over medium high heat. Slowly pour the egg mixture into the broth. Cover the pot with the lid (I used a small stainless bowl because I wanted to make sure there was enough space for the eggs to expand) and lower the heat to medium low.
Cook for 8-10 minutes until the eggs have puffed up to the top of the pan and steam is coming out from under the lid. Using oven mitts or a towel, gently remove the lid.
Drizzle the eggs with sesame oil and sesame seeds.
Serve Korean Egg Soufflé immediately.

Notes

*Like all soufflés, this one will start to deflate as soon as you remove it from the stove. Therefore, make sure all of your other food is already on the table so you can serve and eat immediately.

*Unfortunately you cannot make this ahead of time. However, you can go ahead and getting everything chopped and mixed ahead of time. Leave the egg mixture in the fridge covered until you are ready to cook.

Keywords: banchan, gyeranjjim, dashi, eggs, quick, heathly