Korean Steamed Egg (Gyeranjjim)

Step 1

In a bowl, whisk the eggs, chicken broth, and soy sauce together until smooth, then strain through a fine-mesh sieve for an extra-silky texture.

Step 2

Pour the mixture into a heatproof bowl or small individual stone pot.

Step 3

Set the bowl in a steamer or a pot with a couple inches of simmering water, cover, and steam over medium heat for 10-12 minutes until just set with a gentle wobble in the center.

Step 4

Drizzle the sesame oil over the top and scatter with sliced scallions.

Step 5

Serve immediately, straight from the steaming vessel, as a side to a Korean meal.