Egg Jjolmyeon, Cooking in a Stone Pot Keeps the Broth Hot and Delicious

Steps

1. 1

   Heat a stone pot (ttukbaegi), add 3 tablespoons of cooking oil, and brown the green onion for 2 minutes to infuse the onion aroma.

2. 2

   Add 1.5 tablespoons of chili powder to make chili oil, then add 3 cups of water and bring to a boil.

3. 3

   Once the broth starts boiling, add minced garlic, tuna fish sauce, and kosher salt. When it boils again, loosen and add the jjolmyeon noodles and boil for 2 more minutes.

4. 4

   Beat and pour in the eggs, wait 10 seconds, then turn off the heat. Your spicy egg jjolmyeon is done.