6 Eggs
¾ Cup Chicken Stock
¼ tsp White Pepper Salt
¼ tsp Fish Sauce
1 tsp Sesame Oil
1 Green Onion (Chopped)
Sesame Seeds
In a mixing bowl, add the eggs, white pepper salt, and fish sauce. Whisk well.
Place the stone bowl on a stove burner over medium low heat and bring the chicken stock to a boil.
Pour in the egg mixture. Whisk continuously in one direction for 30 seconds.
Cover Ttukbaegi with a dome shaped lid. This allows room for the eggs to rise and puff up above the rim.
Lower heat and steam for 8 minutes.
Garnish with sesame oil, sesame seeds, and chopped green onions.
