Gyeranjjim (Steamed Egg)

Method

1. 1

   Whisk the eggs with the water and salt, then pour through a sieve into a small pot.

   💡 Straining removes the stringy bits and is the difference between silk and scramble.

2. 2

   Set the pot over medium-low heat and stir gently but constantly with a spoon for 3–4 minutes as soft curds start to form.

3. 3

   When the mixture is thick like loose porridge, stop stirring, scatter over the scallions, and clamp on the lid.

4. 4

   Turn the heat to its lowest and steam 5 minutes; the egg will puff dramatically above the rim.

   💡 No peeking — lifting the lid drops the puff.

5. 5

   Finish with sesame oil and sesame seeds and rush it to the table while it still wobbles.