질문하기
Crack the eggs into a bowl.
Add water, salt, and sesame oil to the eggs and mix well.
Strain the mixture through a sieve to make it smooth.
Pour the mixture into an earthenware bowl (ttukbaegi).
Cook over low heat while gently stirring.
When the steamed egg puffs up, turn off the heat and cover with a lid to let it finish cooking with residual heat.
