How to make it
Whisk the eggs with light fish sauce, mirin, Lee Kum Kee Minced Garlic, sugar and salt. Add in the water and mix well.
Heat a small pot that holds about 2 cups of liquid, over medium heat. A Korean earthenware pot (ttukbaegi) works perfectly for this. Pour the egg mixture in and continue stirring with a spoon or spatula, scraping the bottom and sides. When the eggs are about 75% cooked, you should see large curdles forming. Reduce the heat to low heat. Cover the pot with a domed lid or a heat safe bowl to steam the eggs. Steam for 2 to 3 minutes or until you see steam escaping from the lid.
Uncover the eggs and garnish with Lee Kum Kee Pure Sesame Oil, black pepper, Lee Kum Kee Sriracha Mayo, Lee Kum Kee Sriracha Chili Sauce, green onions and sesame seeds. Enjoy!