Korean Steamed Eggs (Gyeran-jjim): Silky Broth-Infused Custard

Set a medium pot with a tight-fitting lid on the stove and pour in 1 cup water for steaming. Lightly grease a 1-quart heatproof bowl or small shallow casserole with 1 teaspoon vegetable oil and place it on a heatproof plate that will sit inside the pot. Thinly slice 3 green onions, keeping the white slices separate from the green tops.

Warm 1 1/2 cups low-sodium chicken broth in a small saucepan or microwave until about 100–110°F (38–43°C) or noticeably warm to the touch; do not let it boil.

Crack 4 large eggs into a medium bowl, add 1/2 teaspoon salt and 1/2 teaspoon soy sauce, and whisk gently just until combined. Pour the warm broth in a thin stream while whisking steadily, then stir in 1/2 teaspoon sesame oil. Strain the mixture through a fine-mesh sieve into the greased bowl to remove chalaza and foam.

Stir the strained egg mixture briefly to level it, scatter the sliced white parts of the green onions over the top, then set the bowl on the plate into the pot so the water comes up the sides of the plate but does not touch the bowl. Cover the pot, bring the water to a gentle simmer over medium heat, immediately reduce heat to low so the water produces steady steam without vigorous boiling, and steam, covered, for 9–12 minutes. Begin checking at 9 minutes—the custard is done when the surface is mostly set with a slight wobble and an instant-read thermometer in the center reads 160°F (71°C).

Carefully remove the bowl using oven mitts, sprinkle the reserved green onion greens, 1/2 teaspoon toasted sesame seeds, and 1/4 teaspoon gochugaru (if using) over the top, and drizzle the remaining 1/2 teaspoon sesame oil before serving hot. To store, let cool at room temperature no longer than 2 hours, then refrigerate covered for up to 3 days; reheat by steaming or microwaving in short intervals until the center reaches 165°F (74°C).