This egg dish comes out freshly made in a korean earthenware pot if you go to traditional Korean restaurants and it is one of the most savory, comforting food ever. It’s piping hot, the egg soft, airy and salty. The whole pot is gone into my belly in a blink of an eye. There are many different ways to make this dish and you can even microwave it for 3-4 minutes instead of steaming it and get a similar result but I think steaming makes it have better texture. Some people put it in a rice cooker when they are making rice, too. When you make a bigger portion of this recipe, remember to increase the cooking time accordingly. In case you are wondering what the Korean traditional earthenware pot (Ttuk-Bae-Gi) looks like, I’ve put some pictures of it above. You can easily buy regular earthenware bowls at any kitchenware stores like Crate and barrel, Pier 1 import…etc.