Easy Korean Egg Drop Soup recipe (Gyeran Guk)
An easy soup that can be made in 10 minutes: Korean Egg Drop Soup! Delicate 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.
Servings: 2
Calories: 108kcal
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
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.
- 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.
Nutrition
Calories: 108kcal | Carbohydrates: 2g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 158mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg