Gyeran-guk — Korean Silky Egg Drop Soup
The simplest, most comforting Korean breakfast soup you can make in under 10 minutes. Wispy ribbons of beaten egg float in a light anchovy-dashima broth seasoned with soy sauce, garlic, and a whisper of sesame. It is delicate, warming, and pairs perfectly with a bowl of steamed rice to start the morning gently.
Ingredients
- 3 large eggs
- 4 cups anchovy-dashima broth (or 4 cups water with 1 tsp dashida powder)
- 6 dried anchovies (heads and guts removed), for homemade broth
- 1 piece dried dashima (kelp), 3x3 inches, for homemade broth
+ 7 more ingredients
Instructions
If making broth from scratch, combine the water, dried anchovies, and dashima in a pot. Bring to a boil, then reduce heat and simmer for 7-8 minutes. Remove and discard the anchovies and kelp. If using dashida powder, simply dissolve it in 4 cups of boiling water.
Bring the broth to a gentle boil over medium heat. Season with soy sauce, fish sauce, minced garlic, and salt. Stir to combine.
Beat the eggs thoroughly in a small bowl until the whites and yolks are fully combined with no streaks.
While stirring the broth in one direction with a chopstick or fork, slowly drizzle the beaten eggs in a thin, steady stream. The eggs will immediately form delicate ribbons and wisps.
Stop stirring as soon as all the egg is added. Let the soup sit undisturbed for 30 seconds to allow the egg ribbons to set.
Remove from heat, drizzle in the sesame oil, and add a pinch of white pepper.
Ladle into bowls and garnish with sliced scallions. Serve immediately with steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI