Korean-Style Steamed Eggs (Gyeran Jjim)
1/4 teaspoon salt
1/2 cup water, plus more for filling pot
1/2 scallion, chopped
1/4 teaspoon toasted sesame seeds
Combine the eggs, salt, and 1/2 cup water in a heat-safe ceramic bowl, such as a ramekin or small ddukbaegi. Whisk until well combined and foamy.
Place the bowl in a pot. Fill the pot with hot (not boiling) water to come halfway up the sides of the bowl. Cover the pot, preferably with a clear glass lid so you can easily watch the water and eggs. Cook over low-medium heat for 12 minutes, making sure the water stays at a gentle simmer.
Sprinkle the scallions and sesame seeds on top of the eggs and continue to cook for about 3 minutes or until the eggs are set. They should be firm but jiggly.
Carefully lift the bowl from the pot and serve.
• Add chopped vegetables like red bell peppers, carrots, zucchini, mushrooms, or onions to the egg and water mixture
• Add gochugaru (red pepper) along with the scallions and sesame seeds
• Substitute brined baby shrimp, fish sauce, or soy sauce for salt
• Substitute stock for water