Pairs well with Korean Egg Soup (달걀국)
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Korean Egg Soup (달걀국)
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A simple and quick Korean egg soup made with eggs, green onions, salted shrimp, and soup soy sauce. Perfect as a light breakfast or a side dish to complement main meals like fried rice or bibim noodles.
00:10:00 total
Serves 2
easy
Soup
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Ingredients
- eggs - 3 (beaten)
- green onion - 1/2 stalk (thinly sliced)
- water - 4 cups (for boiling)
- salted shrimp (새우젓) - 1 teaspoon (for seasoning)
- soup soy sauce (국간장) - 1/2 teaspoon (for seasoning)
- cooking wine (맛술) - 1 tablespoon (to mix with eggs)
- salt - a pinch (a pinch, to beat with eggs)
- black pepper - a pinch (to sprinkle on top)
Instructions
- Prepare egg mixture: In a bowl, beat the eggs with a pinch of salt and cooking wine until well mixed.
- Boil water and add green onions: In a pot, bring the water to a boil. Add the thinly sliced green onion.
- Add eggs to boiling water: Slowly pour the beaten eggs through a strainer into the boiling water. (Tip: Do not stir immediately to avoid cloudiness; stir gently once the eggs start to set.)
- Season and simmer: Once the egg floats to the surface, season with salted shrimp and soup soy sauce. Let it simmer briefly.
- Serve: Transfer to a bowl, top with extra chopped green onion and a pinch of black pepper, and enjoy.
