Gyeran-guk (Egg Drop Anchovy Broth Soup)

Crack 3 eggs into a bowl and beat until no streaks of white remain.

Strain the mixture through a fine sieve to remove chalazae, so the egg sets into clean ribbons instead of cloudy bits.

Slice 0.5 green onion thinly and keep it separate.

It loses fragrance if boiled for long, so have it ready before heating the broth and save it for the final minute.

Add 1000 ml water, 1 tbsp soup soy sauce, and 0.5 tbsp minced garlic to a pot.

Bring it to a strong boil over high heat, then reduce to medium once the garlic aroma rises.

When the boil calms to steady small bubbles, pour the egg in a thin stream while moving in a circle.

Do not stir hard during pouring, or the ribbons will break into fine crumbs.

After adding the egg, leave the soup undisturbed for 30 seconds so the surface turns pale yellow and sets.

Then stir only once with a wide motion to loosen the ribbons without clumping them.

Add the sliced green onion and 0.5 tsp sesame oil, then turn off the heat immediately.

Ladle once to check that the egg ribbons are soft and the broth is clear before serving hot.