An easy soup that can be made in 10 minutes: Korean Egg Drop Soup! Delicate soft ribbons of egg in a savory broth. Enjoy with a bowl of rice for the ultimate bowl of cozy! A simple, nourishing recipe that’s pure comfort food.
What is Korean Egg Drop Soup?
Korean Egg Drop Soup, also called Gyeran Guk, is a simple everyday soup featuring whisked eggs “dropped” into a simmering hot broth and cooked until soft and rich. In Korean homes, this simple soup is considered easy to digest and very kid-friendly.
Different from Chinese Egg Drop Soup, Korean Egg Drop Soup is not made with chicken broth. Or thickened with a corn starch slurry to make it silky. Instead, the Korean version is made with beef broth or anchovy stock. The eggs are more textured and cloud-like. And it’s seasoned with Korean seasoning: sea salt, black pepper, green onion and a drizzle of sesame oil.
Korean style Egg Drop Soup is also enjoyed with rice. In fact, it’s customary to add white rice to the soup. Similar to Guk Bap, the rice soaks up all the rich flavors of the soup and creates a hearty meal that can be enjoyed on its own.
More Korean recipes with eggs: Korean Egg Butter Rice (Gyeran Bap), Steamed Eggs (Gyeran Jjim), and Korean Street Toast. And if you love Korean food, be sure to check out 10 Easy Korean Recipes for Beginners.
When I feel sick or generally unwell, Gyeran Guk really hits the spot. Comforting, nourishing, and filling with delicate eggy flavor and a savory broth. The kind of easy soup that doesn’t feel too heavy or overly complicated.
Enjoy as a light meal, side soup or snack. Makes a great breakfast or afterschool snack, too. Enjoy!
Ingredients
- Eggs. The star ingredient. I recommend organic free run eggs for the best texture and flavor.
- Corn starch. Adding a little bit keeps the eggs from seizing up too much.
- Beef Bone Broth. Adds deep umami flavor. Look for packets of ready-made beef broth or bone broth at the Korean market or Asian grocery stores. Can be swapped with regular beef broth, bone broth, anchovy broth or a combination of water and dashida (korean beef bouillon powder). *To make it vegetarian, use vegetable broth.
- Salt + Black Pepper. The seasoning. For a clean taste, use sea salt. Freshly cracked black pepper adds more vibrancy and bite.
- Green Onion. Essential aromatic.
- Sesame Oil. Add at the end, right before serving, for best aroma and flavor.
To make it a heartier meal, some optional extras:
- Crushed Nori (Gim). Garnish with a pack of roasted seaweed snack for extra flavor and umami.
- Frozen Dumplings. I use pre-cooked frozen dumplings to make this extra easy and convenient.
- Extra Silken Tofu. The soft texture compliments the eggs while adding protein.
- Rice Cakes. Soft and squishy rice cakes add nice texture.
How to make Gyeran Guk
- Heat the soup. Add the beef bone broth to a medium saucepan. Add a pinch of salt and stir to combine. Heat over medium heat until gently simmering.
- Add extras: dumplings, tofu or rice cakes. *Optional. When the broth comes to a simmer, add the extras: frozen dumplings, tofu or rice cakes. Stir with a spoon so they don’t stick to the bottom of the pot as it heats up. Heat until the dumplings are cooked through (or warmed, if they are pre-cooked), the tofu is warmed through, or the rice cakes are soft and squishy.
- Make egg mixture. While the beef broth comes to a simmer, make the egg mixture. In a medium bowl, make a cornstarch slurry by adding 1 Tbsp water and the corn starch. Whisk well until there are no clumps. Crack the eggs directly into the bowl and whisk again until well combined.
- Add eggs to the broth. To the simmering broth, add the beaten egg mixture. Add in a circular motion so the egg cooks evenly. (Rather than dumping into the center of the pot). Give the soup a good stir with a spoon. The eggs should immediately cook and form a fluffy, cloud-like texture on the surface of the soup. Turn off the heat.
- Taste and adjust seasoning. Taste the soup and add more salt, if needed.
- Serve. Add green onion and freshly cracked black pepper. Add a drizzle of sesame oil. Divide evenly into two bowls. Serve immediately with rice. Enjoy!
PRO Tips:
- Serve with white rice. For the ultimate comfort factor. Make it a complete meal and add warm rice directly to the soup. It will soak up the eggy broth.
- Add the egg mixture to simmering broth. Make sure the broth is at a gentle simmer with small bubbles breaking the surface before adding the egg mixture. That will ensure fully cooked eggs without overcooking.
FAQ
Gyeran Guk tastes best on the days it’s made. However, leftover cans be stored in an airtight container in the fridge for 1-2 days. Reheat until steaming hot.
More easy recipes
- Korean Egg Drop Sandwich
- Tteok Mandu Guk (Korean Dumpling Rice Cake Soup)
- Miso Soup
- Udon Noodle Soup
Easy Korean Egg Drop Soup recipe (Gyeran Guk)
Equipment
- medium saucepan
- Medium bowl
- whisk
Ingredients
- 500 ml Beef Bone Broth
- 2 eggs
- 1/2 tsp corn starch
- 1-2 green onions, minced
- 1 drizzle sesame oil
- salt + black pepper
Optional Extras
- frozen dumplings
- rice cakes
- extra silken tofu
Instructions
- Heat the soup. Add the beef bone broth to a medium saucepan. Add a pinch of salt and stir to combine. Heat over medium heat until gently simmering.
- Add extras: dumplings, tofu or rice cakes. *Optional. When the broth comes to a simmer, add the extras: frozen dumplings, tofu or rice cakes. Stir with a spoon so they don't stick to the bottom of the pot as it heats up. Heat until the dumplings are cooked through (or warmed, if they are pre-cooked), the tofu is warmed through, or the rice cakes are soft and squishy.
- Make egg mixture. While the beef broth comes to a simmer, make the egg mixture. In a medium bowl, add 1 Tbsp water and the corn starch. Whisk well until there are no clumps. Crack the eggs directly into the bowl and whisk again until well combined.
- Add eggs to the broth. To the simmering broth, add the whisked egg mixture in a circular motion so the egg cooks evenly. (Rather than dumping into the center of the pot). The eggs should immediately cook and form a fluffy, cloud-like texture on the surface of the soup. Turn off the heat.
- Taste and adjust seasoning. Taste the soup and add more salt, if needed.
- Serve. Add green onion and freshly cracked black pepper. Add a drizzle of sesame oil. Divide evenly into two bowls. Serve immediately with rice. Enjoy!
Video
Notes
- Serve with white rice. For the ultimate comfort factor. Make it a complete meal and add warm rice directly to the soup. It will soak up the eggy broth.
- Add the egg mixture to simmering broth. Make sure the broth is at a gentle simmer with small bubbles breaking the surface before adding the egg mixture. That will ensure fully cooked eggs without overcooking.
- Store leftovers in an airtight container. This soup tastes best on the day it’s made. But leftovers can be stored in an airtight container in the fridge for 1-2 days.Â
