Korean-Style Steamed Egg Custard (Geranchim)

1. 1

   Chop the carrots and green onions or any leftover vegetables your family has.

2. 2

   Beat the eggs well in a bowl and add the salt and chopped vegetables.

3. 3

   Mix well.

4. 4

   Add the cooled dashi stock and mix well.

5. 5

   Pour into an earthenware pot or sauce pan and turn on the heat.

6. 6

   Set the heat to low, cover with a lid, and steam for 7~8 minutes.

7. 7

   Once it has cooked through, top with some sesame seeds.

8. 8

   To eat, scoop up a little at a time with a spoon.

9. 9

   It's hot, so be careful not to burn your tongue.

10. 10

    For kids, transfer it to a small bowl and let cool.

* Per serving · 4 servings · Values may vary.