Volcano egg (Poktan gyeran jjim)

Instructions

1. Crack the eggs into a mixing bowl and whisk energetically until very smooth. Add the mirin, sesame oil, sugar, baking powder and salt. Whisk to combine, ensuring the sugar and salt have completely dissolved.
   
2. Put the water and yondu into a ttukbaegi, if you have one; a small clay pot with a lid will also work okay. Bring the water to a rapid boil.
   
3. Reduce the heat to medium so the water stays at a high simmer. Pour the egg mixture into the water. You want the water and egg mixture to come up to fill around 80 per cent of the pot height, leaving a little space on top for it to rise. Start stirring in one direction, scraping the bottom of the pot to ensure it doesn’t burn at the bottom. Notice after about 2 minutes that the mixture starts to feel more weighty and looks almost curdled. At this point, lower the heat immediately and scatter the top with the spring onion, sesame seeds and gochugaru, if using. Cover the pot with another upturned pan or a heatproof bowl to create a lid that leaves room for the eggs to rise as they steam; I use a 6cm (2½in) deep bowl.
   
4. Cook for 2 minutes over a low heat, then turn off the heat and let it sit for another 30 seconds to steam in the residual heat.
   
5. Carefully lift the lid off and place the pan onto a heatproof surface so you can serve immediately while warm. Spoon out soft mounds and serve with rice.