Gyeran Jjim (Korean Steamed Egg)

**1. Prepare Egg Mixture:** In a heatproof bowl (or directly in a ttukbaegi/earthenware pot if you have one), crack the 3 large eggs. Whisk them gently but thoroughly with a fork or chopsticks until the yolks and whites are fully combined and no streaks remain. Try to avoid incorporating too much air, as this can create large bubbles.

Add the water or broth, fish sauce (or soy sauce), and salt to the beaten eggs. Whisk again until everything is well combined. For an even smoother custard, you can strain the mixture through a fine-mesh sieve, though this is often skipped for quick Gyeran Jjim.

**2. Steam on Stovetop (Preferred Method for Fluffiness):** If using a ttukbaegi (Korean earthenware pot), pour the egg mixture directly into it. If using a regular heatproof bowl, place it inside a larger pot or pan that has a lid.

Place the pot (with the ttukbaegi or bowl inside) over medium-high heat. Bring the liquid to a boil. As soon as it starts to boil and small bubbles form around the edges (usually 1-2 minutes), immediately reduce the heat to low. Cover the pot tightly with a lid.

Steam for 8-12 minutes, or until the egg custard is puffed up, set around the edges, and still slightly jiggly in the center. The cooking time will vary depending on the size of your pot/bowl and heat. Avoid lifting the lid too often, as this releases steam and can cause the egg to deflate.

**3. Finish and Serve:** Once cooked, remove from heat. The Gyeran Jjim should be beautifully puffed and golden around the edges if cooked in a ttukbaegi. Drizzle with a few drops of sesame oil, sprinkle generously with chopped green onion and toasted sesame seeds (if using).

Serve immediately while hot, directly from the ttukbaegi (be careful, it will be very hot!) or the bowl, as a side dish with other Korean meals. It's often eaten with a spoon, scooping the soft egg alongside rice.