Korean Egg Drop Soup for Anju
Gyeran-tang is a light Korean egg drop soup built on a clear broth seasoned simply with soup soy sauce and minced garlic. Beaten eggs are drizzled into the boiling liquid along chopsticks, forming delicate ribbons that cook almost instantly into soft, silky strands. A pinch of black pepper adds a mild, peppery warmth that cuts through the mildness of the egg. Thinly sliced green onion is scattered on top just before serving, releasing a fresh, sharp fragrance that rises with the steam from the hot bowl.
Adjust Servings
Instructions
- 1
Beat eggs and strain once for a smoother texture.
- 2
Boil water and season with soup soy sauce and garlic.
- 3
Lower heat, create a gentle swirl, and slowly pour in eggs.
- 4
Let it set for 30 seconds without stirring.
- 5
Add green onion and pepper, simmer 1 more minute, and serve.
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