This is a bit of a tall order for a banchan because it requires that you have an earthenware bowl, called ttukbaegi in Korean — hence the dish name.
The ttukbaegi is a type of earthenware bowl coated with ash glaze and is a permanent fixture to doenjangjjigae and other jjigae dishes. The bowl is good for hot dishes as it does not cool off as easily as other vessels would.
The gyeranjjim is essentially just steamed egg, where the eggs are beaten together with chicken broth, fish sauce, green onion and sesame oil.
*photo source: https://blog.naver.com/coaod/221202500877
