Korean
Gyeran-guk (Egg Drop Soup)
Ingredients
The quantities follow this count.
How to cook it
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Simmer the dried anchovies in the water for 8 minutes, then strain and discard them and return the stock to the pot.
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Season the stock with the soy sauce and salt and bring back to a boil.
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Beat the eggs well, then pour them into the boiling stock in a slow, thin stream while stirring gently in one direction.
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Let the egg set into soft ribbons for 30 seconds without over-stirring.
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Finish with sesame oil and sliced scallions and serve immediately.
Watch how to cook Gyeran-guk (Egg Drop Soup)
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Serve it with
A Korean dinner is a plate rather than a single dish. These are the courses that normally sit beside Gyeran-guk (Egg Drop Soup), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gyeran-guk (Egg Drop Soup) carries gluten, eggs, soy, fish, and sesame. It is free of the remaining 5 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Kongnamul-guk (Soybean Sprout Soup) |
| Shellfish | No | |
| Eggs | Yes | Baechu Doenjang-guk (Napa Cabbage Soybean Paste Soup) |
| Soy | Yes | Nothing comparable without it yet |
| Fish | Yes | Mu-guk (Beef and Radish Soup) |
| Sesame | Yes | Aehobak-guk (Clear Zucchini Soup) |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 70 kcal
- Protein
- 6 g
- Carbs
- 0 g
- Fat
- 5 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 530 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Gyeran-guk (Egg Drop Soup) takes about 12 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.