Korean Scallion Egg Soup (Quick Two-Ingredient Clear Broth)
Daepa gyeran-guk is a Korean scallion and egg soup that comes together in under ten minutes with just two main ingredients. The technique of adding green onion in two stages is what gives it complexity: the first batch simmers for three minutes, sweetening the broth, while the second goes in raw at the end for a sharp, fresh bite. Egg must be drizzled in a thin stream over reduced heat and left undisturbed for thirty seconds - this creates silky ribbons rather than scrambled clumps. A splash of soup soy sauce and a drop of sesame oil round out the seasoning, turning the simplest of pantry ingredients into a bowl with surprising depth.
Adjust Servings
Instructions
- 1
Slice green onion on a bias and beat the eggs well.
- 2
Boil water with minced garlic to build base aroma.
- 3
Season with soup soy sauce, add two-thirds of the scallion, and boil 3 minutes.
- 4
Reduce to medium-low heat and stream in egg mixture gently.
- 5
Do not stir hard; let it set for 30 seconds to keep egg ribbons.
- 6
Add remaining scallion, salt, pepper, and sesame oil, then turn off heat.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Gyeran-guk (Egg Drop Anchovy Broth Soup)
Korea's quickest comfort soup - ready in under 10 minutes with just eggs, soy sauce, and garlic. A beaten egg is drizzled into rolling broth and immediately sets into delicate, flower-like ribbons that float through the clear liquid. A finish of sliced green onion and a drop of sesame oil adds fragrance without weight. The result is gentle and soothing, mild enough for anyone feeling under the weather yet satisfying enough to anchor a full meal of rice and banchan. Gyeran-guk appears on Korean dinner tables more often than almost any other soup, and its economy of ingredients makes it a reliable standby for busy weeknight dinners.
Korean Dried Pollack Egg Soup
Hwangtae-gyeran-guk is a Korean soup that layers two comfort-food staples-dried pollock and egg-in a single clear bowl. The pollock strips are toasted in sesame oil at the start, building a deep, nutty base note that permeates the broth. Radish and green onion simmer alongside, adding a refreshing sweetness and mild bite. Once the broth is seasoned with soup soy sauce and garlic, beaten egg is streamed in slowly, forming wispy ribbons that float through the liquid. The contrast between the chewy pollock and the silken egg gives the soup a shifting texture from spoonful to spoonful. In Korean households, this is one of the go-to morning soups-warm, nourishing, and quick to prepare-and it doubles as a popular hangover remedy thanks to the protein-rich pollock and the gentle warmth of the broth.
Korean Garlic Chive Egg Soup
This simple home-style soup combines garlic chives, egg, and tofu in a light broth seasoned with soup soy sauce and garlic. Tofu cubes go in first to warm through, then beaten egg is poured in a slow stream and left undisturbed for thirty seconds to form silky ribbons. Chives and sesame oil are added in the final half-minute so their aroma stays vivid in the finished bowl.
Korean Buchu Honghap Guk (Chive Mussel Soup)
Debearded mussels are simmered with radish in water to extract a briny, full-bodied stock, with rice wine added to neutralize any fishy notes. Soup soy sauce and garlic season the broth mid-cook, and Korean chives plus black pepper go in at the very end for a fragrant, clean finish. Cooking uncovered helps off-flavors escape, and any mussels that remain closed after five minutes should be removed.
Korean Shrimp Mulmandu in Light Broth
Saeu-mulmandu-broth is a Korean dumpling soup where shrimp dumplings are simmered in a clear broth seasoned with soup soy sauce and garlic. The shrimp goes into the pot first to build a seafood base before the dumplings are added, so the wrappers absorb that briny depth as they cook. Green onion is stirred in at the end for a fresh aromatic lift, and the broth is finished with salt and pepper. Despite its light, transparent appearance, the soup carries layered flavor from both the shrimp stock and the filling inside each dumpling.
Korean Street Ham & Egg Toast
Gilgeori ham egg toast is the foundational version of Korean street toast, combining a pan-fried cabbage-carrot-egg patty with lightly seared ham between buttered bread. The vegetables are shredded fine and mixed into egg batter, then cooked flat, while the ham gets a quick 30-second sear on each side for slight caramelization at the edges. Sugar dusted over ketchup is the defining flavor trick, adding sweetness that plays against the salty ham. Without cheese, this version is lighter and more straightforward than its richer counterparts.