Gyeran-jjim (Korean Steamed Eggs)

In a bowl, whisk 3 eggs with 120 ml water, 3 tsp saeujeot (salted fermented shrimp), and half of the chopped green onion until smooth and slightly frothy.

Pour the mixture into a small, thick-bottomed pot or a Korean clay pot (ttukbaegi).

Heat over medium heat, stirring constantly with a silicone spatula and scraping the egg from the bottom, for about 3–4 minutes, until the mixture is about 80% set but still soft and moist.

Cover the pot with a heatproof bowl like a dome, reduce the heat to low, and cook for another 2–3 minutes, until the eggs puff up and become firm at the edges.

Turn off the heat and let it sit covered for 1 minute to let the texture settle.

Drizzle with sesame oil, sprinkle with the remaining green onion, and serve hot as a banchan with rice.