Chop the carrots and green onions or any leftover vegetables your family has.
Beat the eggs well in a bowl and add the salt and chopped vegetables. Mix well.
Add the cooled dashi stock and mix well.
Pour into an earthenware pot or sauce pan and turn on the heat. Set the heat to low, cover with a lid, and steam for 7~8 minutes.
Once it has cooked through, top with some sesame seeds.
To eat, scoop up a little at a time with a spoon. It's hot, so be careful not to burn your tongue. For kids, transfer it to a small bowl and let cool.
Story Behind this Recipe
Whenever I order something spicy from a Korean restaurant, I always get some of this for free.
When adding the dashi stock, be sure it's cooled. If it's hot, the eggs will cook too quickly. If the flame is too strong, the eggs will become hard and dry. Slowly steam over low heat until the edges have burnt a little and the inside is cooked through.