Breakfast: Hearty Ggyeranjjim

This is my second butchered "Korean" recipe, ggyeran jjim also known as steamed egg mixture. I was inspired by the sweet chef Maangchi's Ttukbaegi ggyeranjjim recipe and made some alterations for a "heartier" result. The dish in itself has a very mild and clean flavor with a spongy tofu texture. You can serve this with rice and/or grilled meat or as an appetizer. 

Please check out her website and videos for more authentic Korean recipes. 

Makes 1 serving

Ingredients:

• 2 large eggs
• 1 1/2 cup chicken stock
• 1 piece of 2 ounces raw chicken thigh chopped in small cubes
• 1/4 cup tofu chopped in cubes
• 1 sprig of green onion
• 1 teaspoon fish sauce
• 2 teaspoons sesame oil
• red pepper flake for garnish

Directions:

• Beat eggs and fish sauce in a separate bowl.
• Finely dice the green onion and separate the white part from the green bits.
• In medium flame, bring the chicken stock to a boil (i used a crummy earthenware bowl but you can use a small pot)
• Add chopped chicken thigh, tofu cubes, and the diced white part of the green onion in the bowl and cook for 8 minutes or until chicken is fully cooked.
• Add egg mixture into the broth and slowly stir the mixture for 10 seconds.
• Close the lid and simmer for 5 minutes in low flame.
• Turn off the flame and drizzle seame oil and sprinkle red pepper flakes and the green part of the green onion.
• Serve immediately