Jung Ho-gyun's Super Simple Garlic Chive Egg Soup

Name: Jung Ho-gyun's Super Simple Garlic Chive Egg Soup
Cook time: 7 min
Total time: 7 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 eggs; 20g garlic chives; 0.5 tbsp beef dashida; 500ml water; 1 tsp sesame oil; a pinch of whole sesame seeds

A super-fast egg soup made by pouring beaten egg into a dashida broth and turning off the heat as it boils, letting the residual heat gently cook the egg into soft, fluffy curds.

7 min Difficulty Very easy Soups & stews

Main ingredients

egg garlic chives beef dashida sesame oil whole sesame seeds

Ingredients needed

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egg garlic chives beef dashida sesame oil whole sesame seeds

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2 servings

Recipe

Pour 500ml of water into a pot, dissolve 0.5 tablespoon of beef dashida, and bring to a rolling boil.
Crack 2 eggs into a bowl and beat to make an egg wash.
When the broth comes to a rolling boil, pour the egg wash in a circular motion.
As soon as the egg wash starts to boil again, immediately turn off the heat.
Add chopped garlic chives and let the residual heat cook the eggs until they are soft and fluffy.
Drizzle a round of sesame oil to enhance the flavor and finish with a sprinkle of whole sesame seeds.

Bring the dashida broth to a rolling boil.
Swirl in the egg mixture and turn off the heat as soon as it boils.
Add garlic chives, sesame oil, and whole sesame seeds, and let the residual heat cook it to finish.

Cooking tips

After adding the egg mixture, do not stir and turn off the heat immediately to keep the broth clear and the egg soft and fluffy.
Instead of garlic chives, you can use chopped large green onion for a similarly soft and refreshing taste.

Recommended for

Those who need a 5-minute side soup to accompany rice bowls or fried rice.
Cooking beginners who want to cook eggs into soft, fluffy curds without fail.

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