'Gyeran Jjim’ or silky egg custard

By Kim Yong-ja

This is a delicate first course. You can make many different varieties depending on the added ingredients.``Saewujeot'' (small salted shrimp) or pollack roe are often added. Chicken bouillon adds a very subtle flavor too, or you can just season with salt.

INGREDIENTS (serves 2)

• 2 medium EGGS

• 1 cup WATER

• 1/2 teaspoon SEA SALT or KOSHER SALT

1 Beat the eggs in a ``ttukbaegi'' (Korean ramekin) or a regular ramekin. Add a cup of water and salt. Mix well.

2 Bring a pot of water to a boil over medium heat. When the water is just about to boil, place the tookbaegi in the center. The water should reach almost the same level as the egg mixture.

3 Immediately turn down the heat as low as possible and cover the pot. Turn off the heat 5 minutes later. Keep it covered another 15 minutes.

If you have an electric cook top, turn off the heat immediately after you place the ramekin in the water and cover the pot. The ramekin should not rattle. Keep it covered 20 minutes.

Insert a large spoon under the ttukbaegi to remove. Sprinkle a pinch of coarse salt (fleur de sel, if available) and serve immediately. You are now ready to taste and enjoy a lovely, silky custard.