AI-generated imageEasy Korean Potato and Egg Soup (2 Servings)
A light Korean home soup that simmers potatoes before adding fully cooked ribbons of egg and scallions; it needs no meat, tofu or glass noodles.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and peel the potato, then cut into about 7-mm-thick half-moons. Finely slice the green onion.
- 02
Beat 2 eggs in a clean bowl. Wash hands and utensils after contact with raw egg.
- 03
Put 700 mL of water and potato into a pot, bring to a boil, then reduce to medium heat.
- 04
Simmer until a chopstick slides easily into the potato; continue cooking if the center is firm.
- 05
Add 1 tsp soup soy sauce and 1/2 tsp minced garlic, and bring the broth back to a simmer.
- 06
Pour the beaten egg in a thin stream into the simmering broth. Stir gently and cook until no liquid egg remains.
- 07
Add the green onion and bring back to a brief boil. Taste and add a little salt only if needed; serve hot.
Helpful source links
Before you cook
Cook egg fully until no runny egg remains; wash hands and utensils after handling raw egg. Check soup soy sauce for soy and possible wheat. Refrigerate leftover soup in shallow containers within 2 hours at 4°C or below, use within 3–4 days or freeze; reheat thoroughly to 74°C.
Allergens: 달걀, 대두(국간장), 밀(국간장 제품별 원재료 확인)
Image & source credits
AI-generated image.
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