Korean Egg Roll Soup (Gyeran Tang)

Ingredients

• 2 cups water
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 2 egg
• 1 tablespoon green onion, sliced(optional)
• ½ teaspoon sesame oil(optional)
• to taste black pepper(optional)

Instructions

1. 1

   In a small pot, bring the water to a gentle boil over medium heat.

2. 2

   Add the minced garlic and soy sauce, stirring for 30 seconds to infuse the broth.

3. 3

   Reduce heat to low, then slowly drizzle the beaten eggs in a thin, steady stream while gently stirring the soup to create soft ribbons.

4. 4

   Simmer for another 1‑2 minutes until the egg is set, then stir in sesame oil and season with black pepper.

5. 5

   Serve hot, garnished with sliced green onion if desired.