Korean Spicy Egg Drop Soup: 10Min Gyeran Tang
224kcal
Ingredients
- 2 eggs
- 1/2 stalk green onion
- 1 tbsp minced garlic
- 1.5 tbsp gochugaru (Korean chili flakes)
- 1 tsp anchovy dahsida
- 1 tbsp tuna sauce (or Korean soy sauce for soup: guk ganjang, or Korean anchovy fish sauce)
- 1 tbsp Korean soup soy sauce (guk ganjang)
- 1/2 tsp salt
- 500 ml water
- 2 pinches Korean fine black pepper (soonhuchu)
- 2 tbsp cooking oil
Equipment
- 1 ttukbaegi (Korean earthenware pot) (or small pot)
- 1 Knife
- 1 Cutting board
- 1 chopsticks or whisk (to beat eggs)
- 1 ladle
Method
- Slice the green onion into large 3 cm (1 inch) pieces.
- Heat the ttukbaegi (or pot) over medium heat and add cooking oil. Lower the heat. Add the green onion and stir-fry until the oil becomes fragrant with green onion flavor.
- Add minced garlic and Korean chili flakes (gochugaru).Stir gently to avoid burning. This step creates a rich red chili oil base.
- Pour in 500 ml of water and bring to a boil over high heat.Add anchovy dashida, tuna fish sauce, soup soy sauce, and salt. Let it boil for a few minutes so the flavors come together.
- Beat the eggs well in a bowl. Slowly pour them into the boiling soup.
- Wait about 10 seconds, then stir gently to keep the broth clear and create soft egg ribbons.
- Add two pinches of Korean fine black pepper (soonhuchu) and mix lightly. Enjoy hot as a comforting spicy soup.
- Korean spicy egg drop soup
Nutrition
Calories224kcalCarbohydrates6gProtein8gFat19gSaturated Fat3gPolyunsaturated Fat5gMonounsaturated Fat11gTrans Fat0.1gCholesterol164mgSodium2001mgPotassium265mgFiber3gSugar1gVitamin A2079IUVitamin C2mgCalcium73mgIron2mg