Korean Egg Drop Soup (Gyeran Guk)

Ingredients

• 3 cups Chicken or vegetable broth
• 1 tsp Gochugaru (Korean red pepper flakes)(optional)
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 3 Eggs
• 2 tbsp Green onions(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Prep (about 8 minutes): Crack eggs into a bowl and beat until smooth; slice green onions if using.

2. 2

   Bring the broth to a gentle simmer (about 4 minutes): In a small pot, heat broth with soy sauce, sesame oil, and gochugaru (if using). Season with a pinch of salt and black pepper if needed.

3. 3

   Swirl in eggs (about 6 minutes): Reduce to a low simmer. Slowly pour the beaten eggs into the broth while stirring gently with a spoon to form silky ribbons.

4. 4

   Finish (about 2 minutes): Simmer briefly until eggs are just set. Taste and adjust seasoning, then serve topped with green onions if using.