Breakfast
Gyeran Jjim with Crispy Anchovy Dust & Charred Scallion Oil
A delicate Korean steamed egg soufflé, custard-light and just-set, crowned with a salty-sweet anchovy brittle and finished with a careful pour of hot scallion oil that blooms its fragrance tableside. Served with toasted nori and doenjang-butter toast for dipping—restaurant-quality technique meets humble comfort.
800calper serving
34gprotein
74gcarbs
42gfat
15min prep 12min cook 2serves
✓ 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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