Korean-Style Steamed Egg Custard (Geranchim)

• 3 Eggs
• 100 ml Bonito dashi stock
• 1 tbsp Chopped garlic
• 1 tbsp Chopped Japanese leek
• 1 tbsp Green beans or chopped leftover vegetables
• 1/2 tsp Salt

1. Chop the carrots and green onions or any leftover vegetables your family has.
2. Beat the eggs well in a bowl and add the salt and chopped vegetables.
3. Mix well.
4. Add the cooled dashi stock and mix well.
5. Pour into an earthenware pot or sauce pan and turn on the heat.
6. Set the heat to low, cover with a lid, and steam for 7~8 minutes.
7. Once it has cooked through, top with some sesame seeds.
8. To eat, scoop up a little at a time with a spoon.
9. It's hot, so be careful not to burn your tongue.
10. For kids, transfer it to a small bowl and let cool.

eggs, dashi stock, garlic, green beans, salt

Taken from cookpad.com/us/recipes/154741-korean-style-steamed-egg-custard-geranchim (may not work)