SEASON THE BROTH
Bring the stock to a gentle boil with onion, garlic and soup soy sauce.
GUK · 국
GYERAN GUK
계란국
A soft egg-drop soup that comes together in minutes. Korean homes often make it when the main dish is spicy or when only basic ingredients are available.
TIME15 MINLEVELVERY EASYMAKES2 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 2 servings. Prepare and cut everything before the pot goes on the heat.
- 3 eggs
- 750 ml anchovy-kelp stock or water
- 1 tbsp soup soy sauce
- ½ tsp minced garlic
- 1 scallion, sliced
- ¼ onion, thinly sliced
- Salt and black pepper to taste
COOK IN ORDER
THE METHOD.
BEAT THE EGGS LIGHTLY
Mix the eggs just until the whites and yolks combine. Do not whip in a lot of air.
POUR IN A THIN STREAM
Reduce to a simmer and pour the egg slowly in a circle. Wait 10 seconds before touching it.
FOLD, DO NOT WHISK
Move a spoon through the soup once or twice to form soft ribbons. Add scallion and pepper, then turn off the heat.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The egg should form tender yellow ribbons floating in a clear broth. Vigorous stirring makes the soup cloudy and the egg pieces too small.
THE KOREAN TABLE
HOW TO SERVE IT.
Serve immediately with rice. Its mild flavor pairs especially well with spicy pork, kimchi or braised dishes.
LEFTOVERS
STORE & REHEAT.
Best eaten immediately. Refrigerate leftovers for 1 day and reheat gently without boiling hard.