Gyeran Guk (Egg Soup)

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Jamesy

Ingredients

  • 3
    cups Water
  • 1
    Tbsp Fish sauce
  • 1/2
    Tbsp Korean soup soy sauce
  • 3
    Scallions
    Cut in third
  • 3
    Eggs
  • 1
    Tbsp Toasted sesame oil
  • Toasted seaweed

Instructions

1
In a medium-sized pot over medium-high heat, add 3 cups Water.
2
Season it with 1 Tbsp Fish sauce and 1/2 Tbsp Korean soup soy sauce.
3
Add 3 Scallions (Cut in third).
4
Bring it to a boil and simmer for 5 minutes, or until scallions look slightly wilted and cooked.
5
In a separate bowl, whisk 3 Eggs.
6
Bring down the heat to medium-low, and pour whisked eggs over a fine-mesh strainer and let the eggs drip over the simmering broth while making a circular motion for even distribution.
7
Cook the eggs for a minute, undisturbed.
8
Using a spoon, break the eggs.
9
Turn off the heat, and finish seasoning the soup with 1 Tbsp Toasted sesame oil.
10
Serve the soup immediately. Garnish with some Toasted seaweed on top.
11
Enjoy and eat your feelings with this comforting soup!
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Jamesy's avatar
In a medium-sized pot over medium-high heat, add 3 cups Water.