Korean Gyeran Jjim Steamed Egg with Sesame Spinach

Gyeran jjim is one of those dishes that looks fussier than it is: eggs whisked with a little water or dashi, poured into a pot, and gently steamed until they turn into a soft, custardy cloud. A finishing touch of sesame oil and scallion is really all it needs.

Eggs are one of the more reliable everyday sources of selenium, which is why this simple dish earns its thyroid-safe place without needing anything exotic. The spinach on the side is blanched briefly rather than served raw, tossed with sesame oil and a few toasted sesame seeds for a bit of nutty depth.

It's a gentle, comforting plate — good for breakfast, a light lunch, or a small side dish alongside rice, and it comes together in well under half an hour.