AI-generated imageEasy Korean Egg Soup (Gyeran-guk) with Anchovy-Kelp Broth (4 Servings)
A mild, everyday Korean egg ribbon soup made with prepared anchovy-kelp stock, distinct from steamed gyeran-jjim. Ideal for a quick home breakfast.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Beat three eggs in a bowl with a fork and finely slice one scallion. The method is the same if choosing a fourth egg.
- 02
Bring 1.08 L prepared anchovy-kelp stock, 1 tsp soy sauce and 1/4 tsp salt to a boil over medium-high heat.
- 03
Lower heat to medium, slowly drizzle beaten eggs around the simmering broth, let set for several seconds and gently stir.
- 04
Cook about one more minute until all egg ribbons are fully set; add scallion. Simmer longer if any raw egg remains.
- 05
Ladle soup into four bowls and, if desired, add 1/8 tsp sesame oil to each before serving warm.
- 06
Refrigerate leftovers in shallow containers within two hours, use within 3–4 days or freeze and reheat to 74°C.
Helpful source links
Before you cook
Check egg, fish (anchovy stock), soy and possible wheat (soy sauce), and sesame if using optional oil. Fully set the eggs. Refrigerate within two hours, use within 3–4 days or freeze, and reheat leftovers to 74°C. Use safely prepared stock.
Allergens: 달걀 / Egg / 卵, 생선(멸치육수) / Fish (anchovy broth) / 魚（煮干しだし）, 대두·밀 가능성(간장) / Soy and possibly wheat (soy sauce) / 大豆・小麦の可能性（しょうゆ）, 참깨(선택 참기름) / Sesame (optional oil) / ごま（任意のごま油）
Image & source credits
AI-generated image.
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