Gyeran-guk (Korean Egg Drop Soup) is a traditional Korean recipe for a classic soup of beaten egg cooked by dropping into a Korean style kelp and anchovy dashi base. The full recipe is presented here and I hope you enjoy this classic Korean version of: Korean Egg Drop Soup (Gyeran-guk).
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Ingredients:
1.125l Korean soup stock (dried kelp and dried anchovy dashi stock)
3 eggs (or 4 eggs), beaten
1 tsp soy sauce
1/4 tsp fine sea salt or more to taste
1 spring onion, sliced thinly
sesame oil (optional), 1/8 tsp per serving bowl
Method:
Pour the Korean dashi soup stock into a saucepan and mix in the soy sauce and salt.
Bring to a boil over medium high heat. Once the stock reaches a rolling boil reduce the heat to medium then drizzle the beaten eggs into the pan.
Let the eggs set for a few seconds then stir gently with chopsticks to break up the eggs strands.
Continue boiling for 1 minute then scatter the spring onion over the top.
Scoop the soup into serving bowls then add about 1/8 tsp sesame oil into each bowl.
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