Korean Egg Drop Soup (Gyeran-guk)

⏰ Prep Time: 5 m      
🍳 Cook Time: 5 m                                                                               

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Egg Drop Soup (Gyeran-guk)

As a Korean, I always crave warm soup—it’s really the essential in Korean cuisine. How essential are soups? Hmm.. Well, even if you order something as simple as Tteokbokki (a STREET food, mind you), you’ll get a free cup of warm fish cake and radish broth on the side. No extra charge, no questions asked. We Koreans just need soup. 

But let’s face it: I don’t always have time to whip up a fancy Korean soup, especially during a lunch break when I’m working from home. That’s where this Egg Drop Soup saves the day! Ready in just 10 minutes, it’s quick, satisfying, and warms my soul. Why not give it a try? 

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At a Glance🔍

• Type: Vegetarian
• Flavor: Savory
• Origin: Korean cuisine
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Portions: 2 servings

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Ingredients 🥚🧄🌶

Let’s keep things simple. I’ve linked the products I used (highlighted) to save you time hunting down ingredients. 

• Eggs: 2
• Garlic: 1 clove
• Spring onion: 1/2 stalk (10g)
• Water: 75cl
• Vegetable stock: 1/2 cube
• King oyster mushroom: 1 (30g), optional
• Red chili pepper: 1/2 (7g), optional
• Salt: optional
• Ground black pepper: optional

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Recipe 📓

1. Make the broth: Boil 75cl of water in a pot and add half a vegetable stock cube to create the base.

2. Prep the veggies: Slice the spring onion (10g) and red chili pepper (1/2), mince the garlic (1 clove), and chop the king oyster mushroom (30g) into small pieces.

3. Prepare the egg mixture: Crack two eggs into a bowl, then whisk the yolks and whites together. Add the sliced spring onion and mix.

4. Cook the veggies: Add the chili pepper, garlic, and mushroom to the boiling broth. Let it simmer for 3 minutes.

5. Add the eggs: Slowly pour the egg mixture into the pot while gently stirring once or twice. The eggs will spread beautifully and blend into the soup. Let it boil for 1 more minute.

6. Serve and enjoy: Ladle the soup into bowls and enjoy! Season with salt and ground black pepper to your taste. I added a dash of black pepper but skipped the salt—it was perfect as is.