Cut the shrimp in half and separate the shell and meat. Chop the shrimp meat into small pieces.

Dice garlic, green onion, carrot, and onion into small pieces.

Add shrimp shells, chopped shrimp meat, diced carrot, and nurungji to a pot. Pour enough water to cover the ingredients and bring to a boil. Stir occasionally to prevent sticking.

Add sliced onion and 1 tbsp soy sauce. Reduce heat and simmer until the flavors meld together.

Turn off the heat and add minced garlic.

Beat the eggs thoroughly in a bowl.

Pour the beaten eggs into the pot in two batches over low heat.

Add chopped green onion and stir gently.