Home » Korean Soup and Stew » How to Make Korean Egg Drop Soup (Gyeran-guk)

How to Make Korean Egg Drop Soup (Gyeran-guk)

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 Drop Soup | MyKoreanKitchen.com

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.

Dropping egg mixture into the broth

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.

Garnish egg soup with chopped green onion


Korean Egg Drop Soup | MyKoreanKitchen.com

How to Make Korean Egg Drop Soup

Easy and quick Korean egg soup recipe
5 from 2 votes
Print Pin Rate Save
Course: Soup
Cuisine: Korean
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 4
Calories: 51kcal
Author: Sue | My Korean Kitchen

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)

Calories: 51kcal | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 284mg | Potassium: 52mg | Vitamin A: 210IU | Vitamin C: 0.6mg | Calcium: 25mg | Iron: 0.7mg

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.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Tagged with: egg

Written by: Sue

Last Updated:

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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11 Comments
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Jenna
March 16, 2024 12:14 pm

Quick and easy everyday soup. My k-kids love it ^^

fauzia
November 12, 2017 4:39 pm

will try this

November 12, 2017 9:22 am

Finally, i stumbled on a good Korean kitchen. Great soup!

Eunha Yang
November 11, 2017 11:58 am

Is this an error? 4.5 cups of anchovy dashida?

November 11, 2017 12:41 am

Wow, I never knew there was a Korean version of egg drop soup! I also never knew it was such an easy dish to prepare. Would it be okay to sub Japanese dashi stock in place of the Korean dashi (I always have the former in my fridge, so it’d be more convenient)?

November 12, 2017 1:08 am
Reply to  Sue

It’s just homemade Japanese dashi – kombu + bonito flakes.

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