Lee Yeon-bok's Gyerantang

Name: Lee Yeon-bok's Gyerantang
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 300ml water; 1 egg; 1/2 tbsp chicken stock; some chopped green onion

A 5-minute soft egg soup with deep flavor from chicken stock, perfect as a side for fried rice.

5 min Difficulty Easy Soups & stews gyerantang collection

Main ingredients

egg chicken stock green onion

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egg chicken stock green onion

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Quick recipe

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.

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.

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