Gyeran Guk (Korean Egg Drop Soup)

super quick · hangover cure

Gyeran Guk (Korean Egg Drop Soup)

15 minEasyServes 2Kids OK

Ingredients

eggs3Any store
myeolchi dasi pack — Korean anchovy stock bag (멸치다시팩)1 packH-Mart
water3 cups (700ml)Either
onion1/4Any store
green onion1/2 stalkAny store
saeujeot — Korean salted shrimp (새우젓), or salt1/2 tspH-Mart
sesame oil and black peppera little of eachEither

Steps

1

Simmer the stock pack and onion in 3 cups of water for 7 minutes, then fish out the solids.

~8 min

Why: Egg drop soup has so few ingredients that the broth is the flavor — plain water tastes flat.

2

Beat the eggs well and season the broth with the salted shrimp.

~2 min

3

With the broth at a rolling boil, pour in the beaten eggs in a thin stream, moving in a circle.

~1 min

Watch out: Pour while it's not boiling and the broth turns cloudy — it must be at a rolling boil.

4

Wait 10 seconds, then give it just one big stir.

~1 min

Why: Stirring right away breaks up the egg and muddies the broth — waiting is what makes those soft, fluffy egg ribbons.

5

Finish with green onion, pepper, and a couple drops of sesame oil.

~1 min

Tips

  • —

    Add half a tomato at step 1 for a tangy Chinese-style twist — kids especially love it.

  • —

    Perfect for using up leftover tofu or zucchini — add them before step 3.

  • —

    Top with crushed seaweed and it turns into a 5-minute hangover soup.

Storage

Keeps 2 days in the fridge — best eaten before the egg gets soggy; stir rice into leftovers for a quick porridge.