Super easy Korean egg drop soup recipe!
Learn how to make Korean style egg drop soup, Gyeran-guk (계란국), at home. It’s so delicious and comforting!
It tastes light, healthy and savory. And the nutty aroma from a small drop of sesame oil gives you a warm and cozy feeling. What’s more, it’s very easy to make! Just follow my simple 2 step instructions!
Korean egg soup (Gyeran-guk) is a staple Korean soup.
When I was young, my mom would make it often for us particularly at breakfast time. (In case you’re not aware, the typical Korean household eats rice, soup and side dishes for breakfast as well as lunch and dinner.)
Anyway, the egg soup is a great soup to make when you’re in a rush, because it’s very easy and quick to make and the required ingredients are readily available at home.
The soup tastes savory, mild, nutty, and warm, so it is great for people who can’t tolerate spicy food well such as young children.
Unlike Chinese style egg drop soup, which is often made with chicken stock, Korean egg drop soup is made with dried anchovy stock and/or dried kelp stock. Though I can’t clearly compare the taste difference between these two soup as I don’t eat Chinese egg drop soup often enough to notice.
Anyway, I hope you give this Korean version of egg soup a try soon. Enjoy!
P.S. If you like this recipe, you might also like to try my Korean steamed egg (gyeran jjim) recipe. It’s a very popular Korean side dish.
Ingredients for Korean Egg Drop Soup (4 Servings)
- 4 1/2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe
- 3 to 4 eggs, beaten
- 1 tsp regular soy sauce
- 1/4 tsp fine sea salt or more to taste
- 1 stalk green onion, thinly sliced
- (optional) sesame oil, 1/8 tsp per serving bowl
How to Make Egg Drop Soup
1. Pour the dashi / soup stock in a sauce pan and add the soy sauce and the salt. Boil it over medium high heat. Once it’s rolling boiling, reduce the heat to medium and drizzle the beaten egg into the pot. Let the eggs set for a few seconds then stir it gently to break up the egg. Boil it further 1 min then add the the green onion.
2. Scoop out the soup into a bowl. Add a drop of sesame oil (about 1/8 tsp per bowl). Serve it warm with steamed rice.
How to Make Korean Egg Drop Soup
Ingredients
- 4 1/2 cups Korean soup stock (dried kelp and dried anchovy stock)
- 3 eggs (or 4 eggs), beaten
- 1 tsp soy sauce (regular)
- 1/4 tsp fine sea salt or more to taste
- 1 stalk green onion , thinly sliced
- sesame oil (optional), , 1/8 tsp per serving bowl
Instructions
- Pour the dashi / soup stock in a sauce pan and add the soy sauce and the salt. Boil it over medium high heat. Once it’s rolling boiling, reduce the heat to medium and drizzle the beaten egg into the pot. Let the eggs set for a few seconds then stir it gently to break up the egg. Boil it further 1 min then add the the green onion.
- Scoop out the soup into a bowl. Add a drop of sesame oil (about 1/8 tsp per bowl). Serve it warm with steamed rice.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
