Gyeran-guk (Korean Egg Drop Soup)
A gentle, comforting Korean egg drop soup — beaten eggs swirled into a light, garlicky broth until they bloom into soft silky ribbons. Ready in 15 minutes with pantry staples, it's the everyday soup on countless Korean tables.
Ingredients
- Eggs3
- Water · or anchovy stock4 cups
- Green onion · thinly sliced0.5 stalk
- Minced garlic0.5 tsp
- Soup soy sauce · guk-ganjang, for color & umami1 tbsp
- Salt · to taste, or salted shrimp
- Black pepper · a pinch
- Sesame oil · a few drops, optional
Steps
- ⏲ 5 min
Pour 4 cups of water into a pot, add the minced garlic and soup soy sauce, and bring to a rolling boil over high heat.
- ⏲ 1 min
Meanwhile, crack the eggs into a bowl and beat them smooth, breaking up the whites.
- ⏲ 1 min
When the broth is at a rolling boil, add the green onion, then slowly pour in the beaten eggs in a thin stream, moving in one circular direction.
- ⏲ 1 min
Let it sit without stirring so the eggs float up in soft clouds, then give it one gentle stir.
- ⏲ 1 min
Season with salt and pepper, turn off the heat, and finish with a few drops of sesame oil.
Tips & Variations
Variations
- Bugeo gyeran-guk: Sauté rehydrated dried pollock in sesame oil first for a richer, cleaner broth.
- Kongnamul gyeran-guk: Boil soybean sprouts first for a crunchy bite.
- Tomato egg soup: Add tomato for a Chinese-style danhuatang.
- Gim gyeran-guk: Crumble in dried seaweed for extra umami.
Tips
- Pour the eggs only when the broth is at a rolling boil so they bloom into pretty clouds.
- Don't stir right after pouring — it clouds the broth.
- Pour in a thin stream in one direction for delicate egg ribbons.
- Soup soy sauce gives color and umami; adjust the rest with salt or salted shrimp.
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