Yes! And chinese steamed eggs, which are likely the origin of chawanmushi.
I went through a phase, where I needed to get the texture just right. No bubbles, no separation of liquid, etc. It’s still a favorite (I just searched “chawanmushi” here and found a roughly monthly post 
).
I prefer the chinese style, without fillings - no risk of water leaching out of them. But a hybrid flavoring - dashi, soy sauce, sesame oil. Toppings or not, depending on the day.
The texture of gyeranjjim confuses me given my chawanmushi trials. I’ve only ever had it as a bubbly and sturdier custard, which my brain registers as overcooked chawanmushi even though know it’s not. I’ve looked for recipes, but they all have similar pictures…
