Korean Scallion Egg Soup (Quick Two-Ingredient Clear Broth)
Quick answer
Daepa gyeran-guk is a Korean scallion and egg soup that comes together in under ten minutes with just two main ingredients.
What makes this special
- Daepa gyeran-guk produces a quick, aromatic broth of scallions and silky egg ribbons in under ten minutes.
- Scallion added in two stages captures both sweetness and sharp raw aroma
- Egg left undisturbed for 30 seconds on low heat forms silky strands
Key ingredients
Core cooking flow
- 1 Rinse and slice 1.5 large green onion stalks on a diagonal, then divide them...
- 2 Put 800 ml water and 0.5 tbsp minced garlic in a pot, then bring it to a boil over high heat.
- 3 Season first with 1 tbsp soup soy sauce, then add two thirds of the sliced green onion.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Step
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.
- 6Finish
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.
After the steps
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