Jukkumi Gyeran-jjim

Name: Jukkumi Gyeran-jjim
Cuisine: South Korea
Ingredients: 200g Jukkumi (Monkfish Meat); 4 Eggs

A recipe from South Korea.

🇰🇷 South KoreaspicynutFreekidFriendlycomforting

Nutrition (per serving)

420Calories

22 gProtein

30 gCarbs

17 gFat

5 gSugar

900 mgSalt

Heat a mixture of sesame oil and gochujang in a heavy skillet over medium-high until fragrant, about 1 minute, then add the Jukkumi and cook until opaque, 3–4 minutes.
Add 2 cups of water to the skillet and bring to a boil, then reduce heat to low and simmer, covered, until the Jukkumi is cooked through, 8–10 minutes.
Remove the skillet from the heat and stir in 2 tablespoons of soy sauce and 1 teaspoon of sugar.
Crack the eggs into a bowl and whisk until smooth, then pour the egg mixture over the Jukkumi and cook, covered, until the eggs are set, 5–7 minutes.
Use a spatula to gently lift and fold the eggs, allowing uncooked egg to flow to the surface.
Transfer the skillet to the oven and bake at 375°F (190°C) for 10–12 minutes, or until the eggs are cooked through and the top is golden brown.
Remove the skillet from the oven and let cool slightly, then slice into wedges and serve.