Directions

To Cook

1. Heat the Ttukbaegi (Korean earthenware pot) over high heat, or alternatively a small sized seasoned cast iron pot.
2. While waiting for the pot to heat up, combine egg, salt, fish sauce and mirin in a large mixing bowl and whisk until smooth.
3. Pour the stock into the egg mixture and whisk until mixed thoroughly.
4. The ttukbaegi should be well heated by now, reduce heat to low and slowly pour the egg mixture. Cover and steam for approximately 5 mins.
5. Turn heat off, garnish with chopped spring onions and serve immediately.