Korean Egg Drop Soup (Gyeran-guk)
A simple, silky, and clean-tasting Korean egg drop soup.
Ingredients
Main
- Egg1
- Dried kelp (dashima)1 piece (5 cm)
- Dried anchovies (for stock)6–7
- Green onionA little
- Water400 ml
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- SaltTo taste
- Black pepperA pinch
Directions
- 1
Beat the egg well. For a silkier texture, whisk the white and yolk together thoroughly. You can also keep them separate to show off the color.
- 2
Bring 400 ml of water to a boil with one 5 cm piece of dried kelp and 6–7 dried anchovies to make the stock. Once it boils, remove the kelp first and simmer for about 5 more minutes. Adjust the strength to your taste.
- 3
When the stock comes back to a boil, lower the heat slightly and pour in the beaten egg.
- 4
Don't pour it all at once — drizzle it in slowly in one direction. When the egg floats up, gently stir once in the same direction with chopsticks.
- 5
Add the green onion, 1 tablespoon of soup soy sauce, and a pinch of pepper, then bring to a quick boil to finish. Adjust the seasoning with salt if needed.