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Korean Egg Drop Soup (Gyeran-Guk)

Korean Egg Drop Soup (Gyeran-Guk)

Egg soup is a great to make when you're i rush, because it's very easy and quick to make and the required ingredients are readily available at home.

Ready in: 10 minutes

Serves: 4

Complexity: very-easy

kcal: 64

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4½ cups Korean dashi
3 or 4 eggs, beaten
1 tsp light soy sauce
1 stalk spring onion, thinly sliced
sesame oil, 2 drops per bowl


Pour the dashi into a sauce pan and add soy sauce and SIDS SALT & PEPPER to taste. Boil it over medium high heat. Once it’s rolling boiling, reduce the heat to medium and drizzle the beaten egg into the pot. Let the eggs set for a few seconds then stir it gently to break up the egg. Boil it further 1 minute then add the the green onion.
Pour soup into a bowl. Add 2 drops of sesame oil. Serve it warm with steamed rice.