Eggshell Rice (Gyeran-kkeopjilbap)

Steps

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1. 1
   Soak 1/3 cup rice in water for 30 minutes ahead of time, then drain the water.
   ▶ ≈1:10
2. 2
   Crack open 3 eggs by making a hole at the pointed top of each eggshell with chopsticks. Remove the egg whites and yolks carefully, keeping the shells intact.
   ▶ ≈1:26
3. 3
   Stand the eggshells upright in a baking tray or similar container to keep them steady and prevent spilling.
   ▶ ≈1:10
4. 4
   Using a funnel, pour 2 tablespoons of soaked rice into each eggshell.
   ▶ ≈3:00
5. 5
   Add 2 tablespoons of water to each eggshell.
   ▶ ≈4:07
6. 6
   Cook the eggshell rice over an open campfire. Alternatively, at home, use an oven broiler on high heat for about 20 minutes until the rice is fully cooked.
   ▶ ≈6:10
7. 7
   Combine 4 egg yolks and whites with 1 minced scallion, 1 tablespoon fish sauce, 1 teaspoon salt, and 1 cup water. Mix well.
   ▶ ≈4:50
8. 8
   Pour the egg mixture into a stone pot, cover, and steam over the campfire until set. Alternatively, heat in the oven at the same time as the rice.
   ▶ ≈6:10
9. 9
   Once the rice and egg custard are cooked, prepare side dishes such as kimchi and condiments. Carefully remove the eggshells as they will be hot, and enjoy the meal.
   ▶ ≈7:27