Gyeran-jjim (Steamed Egg)

In a medium bowl, crack the eggs and whisk them vigorously until the yolks and whites are completely combined and smooth. For an even silkier texture, you can strain the egg mixture through a fine-mesh sieve.

Add the water or broth to the whisked eggs. Using broth (like anchovy or chicken broth) will add more flavor. Whisk to combine.

Season the mixture. Add the salted shrimp (saeujeot), finely minced, or fish sauce. Also add a pinch of salt. Whisk everything together.

Pour the egg mixture into a small, heavy-bottomed pot or a Korean earthenware pot (ttukbaegi). The pot should be about half to two-thirds full.

Place the pot over medium-low heat. Cook, stirring the bottom and sides of the pot constantly with a spoon or spatula, for about 3-4 minutes. The mixture will start to thicken and form soft curds.

Once about half of the mixture has set, stop stirring. Add the chopped scallions on top.

Cover the pot with a lid (a small bowl that fits snugly on top works well if you don't have a lid). Reduce the heat to the lowest possible setting.

Let the egg steam for about 5-7 minutes. You'll know it's done when the egg has puffed up into a beautiful dome and is set all the way through.

Remove from heat. Be careful, the pot will be very hot.

Finish with a light drizzle of sesame oil and a sprinkle of sesame seeds. Serve immediately as a delicious side dish.