Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Crack 5 large eggs into a container, then add a pinch of salt and a pinch of sugar.
Mix the eggs well.
Thinly slice half a green onion and finely chop some carrots for garnish.
In an earthenware pot (Ttukbaegi), add 1 cup (240ml) of water and 1/2 teaspoon of chicken bouillon powder. Mix well.
Place the pot on the stove over medium heat until the broth boils.
Pour the egg mixture into the boiling broth.
Cook for about 2 minutes, continuously stirring and scraping the bottom and sides of the pot until the eggs start to set.
Once the eggs are fluffy, reduce the heat to low. Add the chopped green onions and carrots.
Cover with a dome-shaped lid and cook for an additional 2-3 minutes.
Turn off the heat and garnish with toasted sesame seeds and 1 teaspoon of toasted sesame oil.
In a microwave-safe bowl, crack 5 large eggs. Add a pinch of salt, a pinch of sugar, and 1/2 teaspoon of chicken bouillon powder.
Add 1 cup (240ml) of hot water and mix everything well.
Stir in the chopped green onions and carrots.
Cover the bowl with a lid or plate and microwave for 2 minutes.
Carefully remove the bowl from the microwave and gently stir the mixture to ensure even cooking.
Cover the bowl again and microwave for another 3-4 minutes until cooked through.
Finish by drizzling with 1 teaspoon of toasted sesame oil and sprinkling with toasted sesame seeds.
