You can create this Korean fluffy egg banchan for a Korean barbecue meal at home or for the centerpiece of a breakfast or lunch. Traditionally, there are fewer eggs and more liquid to give the dish more of a silken, soft tofu-like texture. We adjusted the ratio so that you get the drama of a rising souffleed top as it cooks.
a 3-cup (5.5-inch diameter) Korean earthenware pot
Whisk together the mirin, eggs and 1 teaspoon salt in a medium bowl. Set aside.
Brush a 3-cup (5.5-inch diameter) Korean earthenware pot with sesame oil. Combine 1/2 cup water and the dashi powder in the pot and bring to a boil over medium heat. Stir the egg mixture into the pot and cook, stirring gently and constantly with a rubber spatula, keeping an eye on the egg and scraping every bit on the bottom, until the egg is puffed up in the center and almost set but still slightly jiggly, 3 to 4 minutes. There will be a bit of weight and slower movement as the egg sets.
Put a small heatproof bowl on top as a lid and cook over low heat, an additional 2 to 3 minutes. (As it cooks, some liquid will seep through and splatter; that is okay.) Turn off the heat and let rest for 1 minute. Carefully remove the lid and garnish with the scallion greens and sesame oil. Serve with rice and side dishes.
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