Main ingredients 🥩
eggchicken stockgreen onion
Lee Yeon-bok's Gyerantang
A 5-minute soft egg soup with deep flavor from chicken stock, perfect as a side for fried rice.
🙋 Recommended for
- ⭐ Those who need a simple soup to go with fried rice or spicy dishes
- ⭐ Those who want to make a warm soup quickly with minimal ingredients
Ingredients needed 🛒1 servings
- 300ml water
- 1 egg
- 1/2 tbsp chicken stock
- some chopped green onion
Recipe 🍳
- Bring 300ml of water to a boil in a pot over high heat.
- When the water boils, gently pour in the beaten egg in a circular motion.
- Do not stir after adding the egg; let it set naturally for a pretty shape.
- Add 1/2 tbsp of chicken stock to season, then gently stir once the egg has mostly set.
- Finally, add the chopped green onion and bring to a brief boil to finish.
- Boil 300ml of water in a pot.
- When boiling, pour beaten egg in a circular motion without stirring.
- Season with chicken stock.
- When egg is set, gently stir, add green onion, and finish.
Cooking tips 💡
- The key is to wait until the egg sets before stirring, as stirring immediately after adding the egg will make the broth cloudy and the egg messy.
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