Gyeran Guk (Korean Egg Drop Soup)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium pot, combine the broth, minced garlic, soy sauce, salt, and black pepper.

   Ca. 2 min.

2. 2

   Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.

   Ca. 5 min.

3. 3

   While the broth simmers, whisk together the cornstarch and water in a small bowl to create a slurry.

   Ca. 1 min.

   Kokkens note: Ensure there are no lumps in your cornstarch slurry for a smooth soup.

4. 4

   Slowly pour the cornstarch slurry into the simmering broth while stirring continuously. This will slightly thicken the soup.

   Ca. 1 min.

5. 5

   Gradually drizzle the beaten eggs into the simmering soup in a thin stream, stirring gently in one direction to create fine egg ribbons.

   Ca. 1 min.

   Kokkens note: Do not stir too vigorously, or the egg will break up into very small pieces.

6. 6

   Cook for about 30 seconds until the egg is set.

   Ca. 1 min.

7. 7

   Stir in the sesame oil and most of the sliced green onions, reserving some for garnish.

8. 8

   Ladle the Gyeran Guk into bowls and garnish with the remaining green onions before serving warm.