Korean Scallion Egg Soup (Quick Two-Ingredient Clear Broth)

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Daepa gyeran-guk is a Korean scallion and egg soup that comes together in under ten minutes with just two main ingredients.

Adding the green onion in two separate stages is what gives the broth complexity: the first portion simmers for three minutes, sweetening and deepening the stock, while the second goes in raw at the very end for a sharp, grassy bite. The egg must be drizzled in a thin, steady stream over reduced heat and left completely undisturbed for thirty seconds - this produces silky, delicate ribbons rather than broken scrambled pieces. Adding the egg over high heat or stirring immediately causes the broth to turn cloudy and the egg to clump. Soup soy sauce seasons the broth cleanly without darkening it, and a single drop of sesame oil finishes the bowl with a subtle, nutty fragrance that underscores the sweetness of the green onion.

Ingredients

servings

IngredientAmountUnit

large green onion1½ stalkstalk

egg2 piecepiece

minced garlic½ tbsptbsp

soup soy sauce1 tbsptbsp

sesame oil½ tsptsp

salt¼ tsptsp

black pepper⅛ tsptsp

water800 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Rinse and slice 1.5 large green onion stalks on a diagonal, then divide them into two portions: two thirds and one third.

Beat 2 eggs until no streaks of white remain, so they pour smoothly later.
2

Control

Put 800 ml water and 0.5 tbsp minced garlic in a pot, then bring it to a boil over high heat.

When it starts bubbling, skim any foam so the broth stays clean and clear.
3

Control

Season first with 1 tbsp soup soy sauce, then add two thirds of the sliced green onion.

Simmer over medium heat for 3 minutes, until the onion softens, turns slightly translucent, and sweetens the broth.
4

Control

Lower the heat to medium-low and make sure the boil has calmed to a gentle simmer.

Pour the beaten egg in a thin circular stream, starting near the edge of the pot and moving inward.
5

Step

After adding the egg, leave it untouched for 30 seconds.

Once the edges turn pale and set, push through the soup once with a spoon, using a broad motion to keep the ribbons intact.
6

Finish

Add the remaining green onion, 0.25 tsp salt, 0.1 tsp black pepper, and 0.5 tsp sesame oil, then turn off the heat right away.

Taste once, adjust only lightly if needed, and serve hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Daepa gyeran-guk produces a quick, aromatic broth of scallions and silky egg ribbons in under ten minutes.
Finish cue: Simmer over medium heat for 3 minutes, until the onion softens, turns slightly translucent, and sweetens the broth.