For the confit:

1. Preheat the oven to 250 degrees. Place all the ingredients in a heatproof dish, making sure that the ingredients are fully submerged under the oil.
2. Cover with foil and cook for 1 hr. Uncover, stir, then recover and cook for an additional hour. Place in a tightly sealed container in the refrigerator and use within 2 weeks.

For the steamed eggs:

1. Crack the eggs into a bowl and beat. Then, in order to get a silkier texture, pour it through a strainer into a bowl, using a spoon to help push the beaten eggs through.
2. Add the scallions, fish sauce, salt, pepper, and gochugaru (if using) to the eggs and stir together. Rub the sesame oil on the inside of a traditional Korean stoneware pot (ddukbaegi) and pour in your egg mixture.
3. Place on top of the stove on medium heat. Cover until the bottom begins to set, then lower the temperature to low and stir the eggs. Cover and let cook, checking every 2-3 minutes to stir and recover. The eggs should be cooked in approximately 7 minutes.
4. To serve, spoon some garlic scallion confit over the steamed eggs.