Breakfast
Gyeran Jjim Soufflé with Crispy Anchovy Oil & Charred Scallion Soil
A restaurant-quality Korean egg soufflé—impossibly light and custardy—built on layers of technique: tempering egg yolks into hot dashi, whipping whites to soft peaks, then gentle steaming to a trembling set. Topped with a nutty crispy anchovy oil (small dried anchovies toasted and pounded into sesame oil) and a fine charred scallion soil for textural contrast and burnt-savory depth.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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