5 Minute Korean Egg Drop Soup: Gyeran Guk

Add water to a pot and bring it to a boil.
500 ml water
Add tuna sauce. If you don’t have it, use Korean soup soy sauce instead.
2 tbsp tuna extract
Cut the green onion with scissors and add it to the pot.
1/4 stak green onion
Beat the eggs well and slowly pour them into the soup. Do not stir for 10 seconds—if you do, the broth will become cloudy.
2 eggs
After 10 seconds, gently break up the egg with chopsticks.
Taste the soup and add salt and Korean black pepper to adjust the seasoning.
1 pinch Korean black pepper, 1/3 tsp salt