Yet another variation on beef and noodle soup, but one with a gentle, homely, unassuming quality more suited to a family dinner than a restaurant. If Koreans ever attempted to make minestrone, the end result would probably look like this.
Beat eggs lightly. Heat 1tablespoon oil in a hot wok and swirl around to coat surface. Pour in beaten egg and quickly swirl around the pan to form a thin omelette. When cooked on one side, gently separate the edge of the omelette from the wok with a knife. Place a plate over the wok and invert the