Microwave Gyeranjjim with Chicken Broth

My favorite thing at Korean barbecue restaurants is actually not the meat, but the bubbling cauldron of custardy, molten egg often served as a banchan with the protein. The secret to a good gyeranjjim is the broth, and the ratio of egg to water. I love using chicken broth because it’s what I always have lying around, not least because some of it gets left over at the end, and it’s incredibly soul-soothing to chase the custardy, savory egg with chicken soup. It’s the breakfast of champions, though growing up my grandma would stir this into fluffy white rice stained with soy. Oh, and did you know that you can make this entirely in the microwave?

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium microwave-safe soup bowl, whisk the eggs, chicken broth, and fish sauce until well combined. Top the egg mixture with the scallion and microwave on high until the eggs have set (they’ll bubble up and gain volume as they steam), anywhere from 3 to 7 minutes depending on your microwave. For this one, you really do need to serve immediately.