Soups & Stews
Dalgyal-guk (Egg Drop Soup)
Once the anchovy broth boils, season it with soup soy sauce, then drizzle in beaten egg and stir gently to cook it. Top with Korean leek and serve right away.
한국어로 보기 (Korean version)
Steps
- 1
Put the anchovies and kelp in the water and boil over medium heat for 8 minutes to make a broth, then lift out the solids.
- 2
Beat the eggs just lightly, and thinly slice the leek.
Beating them too much makes the broth cloudy.
- 3
Season the broth with the soup soy sauce, and when it boils, turn the heat down low.
- 4
Slowly pour in the egg in a circle, stir just once or twice with chopsticks, and cook for 30 seconds.
Stirring too long breaks the egg into tiny bits.
- 5
Add the leek and sesame oil and serve right away.
Substitutions
| Instead of | Use | How |
|---|---|---|
| anchovy broth | 600 ml water and a little chicken stock concentrate | If you use stock, cut back slightly on the soup soy sauce. |
| Korean leek | 2 scallions | Add the scallions just before you turn off the heat. |
Storing leftovers
Reboiling toughens the egg and clouds the broth, so it's best eaten right away. If there's any left, cool it, refrigerate, and eat within 1 day, reheating until it comes to a boil once. Freezing makes the egg weep water, so don't freeze it.
Serve with
Rice, kimchi, and myeolchi bokkeum (stir-fried anchovies). It suits a light breakfast or a simple dinner.
Making more or less
For a richer soup, keep the same amount of broth and add one more egg.
Questions
How do I get nice ribbons of egg in egg drop soup?
The egg breaks into tiny bits or clouds the broth when it's beaten too much or stirred right after it goes in. Beat it only until some of the white and yolk are still in streaks, pour it in a circle over low heat, leave it alone for a moment, and then stir only once or twice.
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