Steamed eggs in an earthenware bowl (Ttukbaegi-gyeranjjim)

In a 3-cup earthenware bowl (ttukbaegi) or a heavy-bottomed pot, crack four eggs.

Finely chop one green onion and add it to the bowl with the eggs.

Pour in one cup of salted chicken broth. If using water or unsalted broth, add 4 teaspoons of fish sauce for seasoning.

Stir the mixture with a spoon or fork until everything is well combined.

Place the earthenware bowl on the stove and cover it with a small, heat-proof bowl to act as a dome lid, leaving room for the eggs to rise.

Turn the heat on to medium-low and cook for about 12-13 minutes.

Once steam starts to escape and the eggs are fluffy and cooked through, turn off the heat.

As a final touch, drizzle a little sesame oil over the top. Serve hot with rice.