The “Yellow Egg Brick” from Korean School Lunches (Gyeran-jjim). Unlike the fluffy “volcano” style at BBQ restaurants, this one is silky, pudding-like, and full of nostalgia.

If you grew up in Korea, you remember the sound of the metal lunch tray (Sigpan) and the daily ritual of Gyupsik (school lunch). Unlike the explosive, souffle-like steamed eggs you see at K-BBQ restaurants, the school lunch version was different.

It was served as a neat, yellow square "brick." It wasn't bubbling hot, but it had this incredibly soft, pudding-like texture that comforted you after a long morning of classes. It was never the main star like Bulgogi, but it was the quiet comfort food that balanced out the spicy kimchi on the tray.

I made this today to remember those noisy lunch breaks with friends. Here is how to make the "School Lunch Style" Gyeran-jjim at home.

Recipe:

• Ingredients:
  • 6 Large eggs
  • 200ml (3/4 cup) Kelp water (Dashima broth)
  • 2 tsp Sugar
  • 1 tbsp Mirin (Rice wine)
  • 1 tbsp Tuna fish sauce (or regular fish sauce/salted shrimp)
  • 1 tsp Seasoned salt
  • 1/3 Carrot (finely diced)
  • 1/3 Green onion (thinly sliced)
  • 1 tbsp Sesame oil
• Instructions:
  1. Prep the Broth: Soak 2 pieces of dried kelp in lukewarm water (200ml) for a few minutes, then discard the kelp.
  2. Mix: Whisk eggs, sugar, mirin, fish sauce, and salt in a bowl. Pour in the kelp broth and mix until smooth.
  3. Add Veggies: Stir in the diced carrots and green onions.
  4. Steam: Coat a heatproof glass container (rectangular is best for the "brick" shape) with sesame oil. Pour in the mixture.
  5. Cook: Cover and steam over boiling water on medium heat for about 20 minutes until set.
  6. Serve: Let it cool slightly, invert onto a board, and slice into squares.