This dish is called "gyeranjjim", a silky and tender steamed egg custard that can be served as part of banchan spread or for breakfast with your choice of add-ins (like little bits of cooked chicken, gingko nuts, mushrooms, etc). Simple ingredients and cooking makes a warm, filling and nourishing breakfast in about 15-20 minutes. —HalfPint
salt, & a little more if needed
toasted sesame oil
scallion/green onion, washed and thinnly sliced,optional
mild red pepper flake, like gochugaru or Aleppo, optional
Crack eggs into liquid measuring cup. Add an equal volume of water to the eggs. The ratio is ~1:1 (v/v).
Add the remaining ingredients, starting with 1/2 tsp salt, to the eggs & water. Beat until well blended. Taste and add the rest of the salt if needed.
Place ramekins (or ceramic tea cups with lids ) onto steamer basket, then pour egg mixture into each ramekin, leaving ~1/4 inch space. Cover the steamer basket with a tight lid. Alternatively, cover the cups or ramekins with their lids, then cover the steamer. Either way will work; the cup cover keeps water from dripping onto the custards (which would not ruin the custard, just a personal pet peeve on my part). Place steamer basket over a pot of water (~2" or so, no need for a lot of water since steam time is not long) that is at a gentle boil.
Steam for 10-15 minutes or until the custard is set, but still jiggly like loose Jello.
Remove ramekins/cups from the steamer and let cool for 5-10 minutes. Then take your spoon and enjoy with or without some hot cooked rice.