Korean "Egg Sauce" aka Gyeran Jjim

Mom's egg sauce was oh so delightful with a big bowl of rice and a side of kimchi.  She always made it in her silver medium saucepan and it always tasted light and delicious.  I can remember her whipping up a batch of this on late nights when my brother was visiting from out of town.  Kyong is the one who really knows how to make this like Mom's.  This is his slightly modified version.  Below are versions I found online where you make it in a hot pot and also make it in the microwave.

4 eggs (mom used to use way more)

3-4 tsp water

1 tsp sesame seed oil

black pepper

salt

chopped scallions

garlic

Whisk all the ingredients together.  Pour into saucepan (make sure to leave room at top for expansion).  Cook over low-medium heat for 20-30 minutes until egg is completely cooked.

Hot Pot Recipe:

4 eggs

1 1/2 cup water

1/4 tsp salt

1/4 tsp garlic

2 TB chopped scallions

Whisk ingredients together.  Pour into hot pot.  Cover.  Cook over medium heat for 3 minutes.  Open pot up and cook until eggs are almost set (about 3 minutes)

Microwavable recipe:

3 eggs

1/2 cup water

3 tsp salted shrimp (optional)

*Tip: If you don’t have sae woo jeot (salted shrimp sauce), you can use 3 ts of fish sauce

2 green onions

In a microwavable bowl combine all ingredients and stir it with a fork.  Put the bowl into the microwave and cook for about 5 minutes.