STEP 1/8
Cut carrots, onions, and cheongyang peppers into bite-size pieces and prepare garlic. Tear oyster mushrooms into bite-size pieces and prepare them.
STEP 2/8
Grease a pan with 1-2T cooking oil and stir-fry garlic over low heat for about 1-2 minutes to flavor garlic.
STEP 3/8
Add carrots and onions and stir-fry for about 1-2 minutes.
STEP 4/8
Add oyster mushroom and 0.5T thick salt and stir-fry over high heat for about 1 minute.
STEP 5/8
Then add 1/2 cup water and 2T soy sauce and bring to a boil over high heat.
STEP 6/8
When it starts to boil, mix well with Cheongyang red pepper, chopped green onion, and pepper. Taste it and add a little salt if it's bland.
STEP 7/8
Then, cover with egg mixture and simmer for about 2 minutes. Turn off the heat after 2 minutes and let it simmer for a while.
STEP 8/8
Cook the eggs to your liking and you're done.
If you like oyster sauce, you can add 1T of soy sauce and 1T of oyster sauce.