Eggshell rice (Gyeran-kkeopjilbap) & Steamed eggs (Gyeran-jjim)

Soak the short-grain rice in water for 30 minutes, then drain the water completely.

Carefully poke a small hole in the top (pointed part) of each egg with a sharp tool like a chopstick.

Gently remove some of the shell to widen the hole, then empty the egg contents into a separate bowl (to be used for the steamed egg dish).

Using a small funnel, fill each empty eggshell about halfway with the soaked and drained rice. This should be about 2 tablespoons per egg.

Pour 2 tablespoons of water into each eggshell.

Place the filled eggshells upright in a small pan and cook them in hot embers for 20-25 minutes until the rice is cooked through. You can also cook them in an oven on a high broiler setting.

Once cooked, let them cool slightly and carefully peel the shell off the rice.

To the bowl with the 3 eggs from the previous recipe, crack one more egg for a total of four.

Finely chop a small green onion and add it to the eggs.

Season the egg mixture with fish sauce.

Add 1 cup of water to the egg mixture.

Whisk everything together until well combined.

Cover the pot and place it in the embers of the fire. Cook for 15-20 minutes until the eggs are set and fluffy.