Why Korean Scrambled Eggs Are Better — My Grandma's Secret Recipe

Two plates of scrambled eggs, from the same carton and the same pan, and only one of them left a puddle of water behind, and the reason has nothing to do with your stove. In this video, Mrs. Yoon shows what goes into Korean scrambled eggs before the heat is ever switched on: the exact amount of salt and savory stock that keeps the egg proteins from locking tight, the Korean seasonings that take the place of plain salt, and the one finishing step almost everyone skips, the oil added only after the stove is off. The video ends in two dishes you can cook tonight from the same egg carton already in your refrigerator, gyeranjjim, the Korean steamed egg, and gyeran mari, the Korean rolled omelette. Nothing in my mother's kitchen was ever wasted, and that includes a good carton of eggs, so every amount and every time from this video is written out below, next to the stove where it belongs. Save this video now, and you will have it ready tonight. THE FULL RECIPE: Korean eggs: the anchovy and kelp stock, the seasoned bowl (gyeranjjim), and the rolled omelette (gyeran mari) Ingredients: Dried anchovies, medium to large: 10 to 12 (for the stock) Dried kelp (dashima), about 3-inch squares: 2 pieces Water, for the stock: 6 to 8 cups Large eggs, for the steamed egg bowl: 4 to 5 Anchovy and kelp stock, for the steamed egg bowl: 1 cup (1/4 cup liquid per egg) Salted fermented shrimp (saeujeot): 1.5 teaspoons, OR salt 3/4 teaspoon (one or the other, not both) Scallion, chopped, for the steamed egg bowl: 2 tablespoons Toasted sesame oil: 1 teaspoon, optional, off the heat Large eggs, for the rolled omelette: 3 Scallion, finely chopped, for the rolled omelette: 1 to 1.5 tablespoons Carrot, finely chopped, for the rolled omelette: 1 to 1.5 tablespoons Salt, for the rolled omelette: about 1/8 teaspoon Black pepper: a pinch Optional liquid for a softer pan set: 1 to 2 teaspoons per egg (1 to 2 tablespoons for 3 eggs); anchovy and kelp stock, or water or milk Non-stick pan, 9 to 10 inches Perilla oil: a small drizzle, optional, off the heat (keep refrigerated, use up quickly) Steps: 1. Soak the 10 to 12 dried anchovies and the 2 pieces of dried kelp in 6 to 8 cups of water for at least 20 minutes. 2. Bring to a boil and boil for 10 minutes only, no longer, because over-boiling loses the delicate flavor. Remove from the heat and strain. 3. For the steamed egg (gyeranjjim), beat 4 to 5 large eggs with 1 cup of the stock, 1.5 teaspoons saeujeot or 3/4 teaspoon salt, and 2 tablespoons chopped scallion, while the eggs are still cold. 4. Cook over medium low or low heat and simmer about 5 to 7 minutes, stirring only a couple of times, gently, in a slow circling motion. Because other ingredients are mixed in, cook to 160 degrees Fahrenheit. 5. Off the heat, add 1 teaspoon toasted sesame oil if wanted. 6. For the rolled omelette (gyeran mari), beat 3 large eggs with 1 to 1.5 tablespoons finely chopped scallion, 1 to 1.5 tablespoons finely chopped carrot, about 1/8 teaspoon salt and a pinch of black pepper. Add 1 to 2 teaspoons of liquid per egg (1 to 2 tablespoons in total) for a softer set. 7. Pour a thin layer into a 9 to 10 inch non-stick pan over medium low heat and roll the set sheet over on itself, adding egg in thin layers, about 5 minutes in total, to 160 degrees Fahrenheit. 8. Off the heat, slice into rounds and finish with a small drizzle of toasted sesame oil or perilla oil.