In a mixing bowl, beat the large eggs until smooth and pale, approximately 2-3 minutes. Strain the egg mixture through a fine sieve into another bowl.

Incorporate your choice of anchovy broth and finely chopped salted shrimp, stirring gently until well combined.

Select your preferred cooking method—earthenware pot, steaming, or microwave.

For the earthenware method, lightly oil a pot and heat it over medium flame. For steaming, prepare a pot with boiling water. Alternatively, get your microwave ready.

Pour the egg mixture into the heated earthenware pot. Cover with a lid and reduce the flame to low once the edges start to set, about 3-4 minutes. Stir gently every couple of minutes for about 5-7 minutes until it’s fluffy and fully set.

For the steaming method, pour the egg mixture into a ramekin and place it in the pot with boiling water. Steam for 12 minutes; after 8 minutes, carefully stir in the chopped scallion.

If you opt for the microwave, pour the egg mixture into a microwave-safe bowl. Heat in 2-minute intervals, stirring gently each time, until the eggs are just set, which should take about 6-8 minutes total.

Once cooked, remove your Korean steamed eggs from the heat. Drizzle sesame oil, sprinkle sesame seeds, and garnish with additional scallions. Serve warm with rice.