I love this dish as an appetizer from Korean restaurants, so I spent a week perfecting the recipe, with varying time and stove setting. Every stove top and cookware is slightly different so I would suggest giving this one a few go until you perfect it for your particular kitchen. Enjoy!

A handy tip: use a pot with clear lid so you can tell when the egg is done without lifting the lid, which allows steam to escape and creates inconsistencies.

Ingredients

• Eggs — 2 jumbo
• Shrimp Sauce* — 2 tsp
• Water — 1/2 cup

Optional seasoning: salt, white pepper, sesame oil, soy sauce

Optional garnish: scallions (chopped), enoki mushroom (cut in half length-wise)

Instructions

1. Beat eggs vigorously in bowl, add all seasonings (shrimp sauce, salt, white pepper, soy sauce, sesame oil). Go very light on the salt and soy sauce - can always add salt after dish is cooked.
2. Mix in 1/2 cup water. Can also add scallion or enoki now if you are adding veggies.
3. Pour eggs in small sauce pan and cook in medium heat with lid on (my stove goes up to 10 and I put this at 5) for 4 min.
4. After 4 min, turn heat down to low (at 2/10) and cook for another 2 min. Keep lid closed. Check back often. When eggs look fluffy**, remove from heat and it’s ready to be served.

• The shrimp sauce is available in Korean / Asian super markets. You can also substitute with fish sauce but it doesn’t taste as “Korean.”

** This is what it should look like when the egg dish is ready.