Clean and Savory Gyeran Tang (Egg Soup) with Kelp Broth
A savory and clean ttukbaegi gyeran tang seasoned with salted fermented shrimp in kelp broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 2-serving egg dish brings out deep umami by seasoning a clear kelp broth with salted fermented shrimp. Straining the beaten egg and coating the earthenware pot with oil keeps it from sticking as it cooks. Mild and comforting, it pairs wonderfully alongside spicy drinking snacks.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Egg2, 120 g (large)
- Onion2 tbsp (minced)
- Thin scallions (or large green onion (daepa))a little
- Red chili peppera little
- Kelp broth1 cup (200 ml)
Egg Mixture Seasoning
- Salted fermented shrimp (saeujeot)1 tsp
- Mirin (cooking rice wine) (or cheongju (Korean rice wine))1 tbsp
- Soak a 5 cm square piece of dried kelp in water for about 30 minutes.
- I used large eggs, but if using regular-sized eggs, you can use 3.
Steps
1. Soak a 5 cm square piece of dried kelp in water for about 30 minutes.
If you want a richer broth, you can bring it to a brief boil after soaking and let it cool before using.
2. Finely mince the salted fermented shrimp to make 1 tsp together with its liquid. This amount should season it just right.
Finely dice the onion to make 2 tbsp. Thinly slice a little bit of thin scallions (or large green onion) and red chili pepper.
3. I used large eggs, but if using regular-sized eggs, you can use 3.
Pour in 1 cup of kelp broth and mix well with a whisk.
4. Strain through a fine sieve once.
5. Add the salted fermented shrimp and mirin (or cheongju) to the eggs and mix.
6. Coat the bottom and sides of an earthenware pot with oil (cooking oil or toasted sesame oil), then place it over the heat to warm up.
Coating the inside of the earthenware pot like this keeps it from sticking.
7. Once the earthenware pot is hot, pour in the egg mixture (between medium and low heat)...
8. It will begin to boil from the edges. Stir occasionally with a spoon, and as the egg cooks, it will become soft and curdy.
Add the onion and stir, then turn off the heat, top with the green onion and red chili pepper, and let it finish cooking with the residual heat.
Ppunwife's tips
- If you want a richer broth, you can bring it to a brief boil after soaking and let it cool before using.
- Coating the inside of the earthenware pot like this keeps it from sticking.
FAQ
How do I prevent the egg from sticking to the bottom of the earthenware pot?
Before cooking, spread cooking oil or toasted sesame oil evenly over the bottom and inner sides of the earthenware pot and warm it over heat; this creates a coating effect that prevents sticking.
Does the number of eggs change depending on their size?
If using large or extra-large eggs, use 2. If using standard regular-sized eggs, 3 is the right amount.
Is there a way to make a deeper, richer kelp broth?
After soaking the dried kelp in cold water for 30 minutes, place the water over heat, bring it to a brief boil, and let it cool before using as your base broth for a richer flavor.
Can I season this with something else instead of salted fermented shrimp? AI-generated
Generally, if you do not have salted fermented shrimp, you can season it with a small amount of salt or clear soup soy sauce.
