Steamed Eggs in an Earthenware Bowl (Ttukbaegi-gyeranjjim)

Steps

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1. 1
   Crack 4 large eggs into a bowl. Prepare 1 cup of liquid—either water with 4 teaspoons of fish sauce, or salted chicken broth (if using unsalted broth, add salt separately).
   ▶ ≈0:50
2. 2
   Add the liquid to the eggs and stir well to combine thoroughly.
   ▶ ≈1:39
3. 3
   Pour the egg mixture into an earthenware bowl or thick-bottomed stainless steel pot, filling it about three-quarters full to allow room for the eggs to rise. Cover with a stainless steel bowl to act as a lid.
   ▶ ≈1:57
4. 4
   Heat over medium-low heat for approximately 12 to 13 minutes. Watch carefully until steam begins to rise from the egg mixture, indicating it is fully cooked. (Cooking time may be shorter if using a regular stainless steel pot rather than an earthenware bowl.)
   ▶ ≈2:09
5. 5
   Remove from heat. Transfer the steamed egg to a serving bowl and drizzle generously with sesame oil.
   ▶ ≈2:47