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Step 1
Crack the eggs into a large bowl. Add the soy sauce, salt, and sesame oil.
Step 2
Whisk until homogenous. Strain the eggs through a fine-mesh sieve. This allows the eggs to get a creamy and tender final result.
Step 3
Into the ddukbaeggi, add the water. Heat on high heat.
Step 4
Once the water starts to boil, add the carrots and scallions in.
Step 5
Cook for 1 minute. Then, slowly drizzle in the egg mixture in a circular motion.
Step 6
Stir the mixture constantly using a wooden spoon. Make sure the egg doesn’t stick to the bottom and burn.
Step 7
Once the egg mixture is about 70% cooked through, add cheese and garnish (carrot and scallion mixture) on top.
Step 8
Cover the ddukbaeggi with a bowl. Make sure it completely covers the ddukbaeggi so that the steam can be trapped inside for the egg to rise to the top.
Step 9
Drop the heat to the lowest setting. Cook the egg for another 5 minutes or until you hear “hissing sounds” from the steam coming out of the bowl.
Step 10
Gently open the lid with oven mitts. Drizzle a little sesame oil and enjoy!