AI-generated imageQuick Dried Gim and Egg Soup (2 Servings)
A simple light Korean soup made from dried gim, egg and prepared anchovy stock.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Bring 600 ml of prepared anchovy-kelp stock to a boil. Vegetable stock is an option but changes the flavor.
- 02
Tear the three sheets of gim, slice the green onion and beat the egg in a bowl.
- 03
Pour the beaten egg slowly into the boiling stock. Let it begin to set before stirring.
- 04
When the egg is fully cooked, stir in gim and green onion and return to a brief simmer.
- 05
Add 1/2 tablespoon soup soy sauce, taste, and add a little salt only if needed. Serve hot.
Helpful source links
Before you cook
Cook egg fully. Check fish, egg, soy and possible wheat allergens. Refrigerate leftovers at or below 4°C within 2 hours.
Allergens: 달걀/egg/卵, 생선(멸치육수)/fish (anchovy stock)/魚(煮干しだし), 대두·밀 가능(국간장)/soy and possible wheat (soy sauce)/大豆・小麦の可能性(しょうゆ)
Image & source credits
AI-generated image.
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