AI-generated image
Gyeran guk
Egg ribbon soup
Gyeran guk: Korean egg ribbon soup in a clear kelp broth
Gyeran guk is the gentle soup Korean families make on a busy weeknight or for anyone feeling under the weather: soft ribbons of egg and spring onion drifting in a clear broth seasoned with soup soy sauce. Many homes use an anchovy stock; this one uses a quick kelp broth so it stays vegetarian. Serve it with rice and a couple of banchan. The common mistake is stirring the egg the moment it goes in, which clouds the soup into tiny grains; pour it in a thin stream and wait 20 seconds before giving one gentle stir. Chef's tip: take the kelp out just as the water starts to boil, because boiled kelp turns the broth slimy and bitter.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- ¼ oz dried kelp (dasima)one 10 cm square
- 3 cups water
- 1 ½ tbsp Korean soup soy sauce (guk-ganjang)
- 1 garlic clovefinely chopped
- 2 eggsbeaten
- 2 spring onionssliced
- 1 pinch salt
- ½ tsp toasted sesame oil (optional)
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Put ¼ oz dried kelp (dasima) in a pan with 3 cups water over a medium-high heat. When small bubbles appear and it is about to boil, after about 5 minutes, lift out the kelp.
5 minStep 2: Add 1 ½ tbsp Korean soup soy sauce (guk-ganjang) and 1 garlic clove and bring to a simmer. Taste and add 1 pinch salt if needed.
1 minStep 3: Pour 2 eggs into the simmering broth in a thin stream, going round the pan. Wait 20 seconds, then stir once gently; the egg is done when it forms soft, fully set ribbons with no runny egg.
1 minStep 4: Add 2 spring onions, simmer 30 seconds and serve hot with a few drops of ½ tsp toasted sesame oil.
1 min
Nutrition per serving
- Calories
- 95 kcal
- Protein
- 7 g
- Carbs
- 2 g
- Fat
- 6 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gyeran guk take?
- About 10 minutes in total: 2 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of korean soup soy sauce (guk-ganjang)?
- Tamari, same amount (gluten free).
- What can I use instead of garlic clove?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Filipino
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Egyptian
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Japanese