Mild and Fluffy Gyeran Tang (Egg Soup) with Kelp Broth
A mild soup made by whisking beaten egg into kelp broth and simmering it in an earthenware pot until soft and curd-like.
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 is a simple dish made by mixing eggs and seasonings into steeped kelp water and simmering everything in an earthenware pot. Letting it steam once it forms soft curds like soft tofu yields a nutty, gently seasoned broth. It is wonderful in chilly weather as a soup, a side dish, or a light snack with drinks.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Egg2
- Kelp broth1 cup
- Salt1/2 tsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))1 tbsp
- Thinly sliced scallions (jjokpa)2 tbsp
- Steep 1 sheet of dried kelp (dasima) measuring 5 cm on each side in 2 cups of cold water for approx. 1 hour.
- It is also delicious if you add 1 tsp of salted fermented shrimp (saeujeot) instead of salt.
Steps
1. Steep 1 sheet of dried kelp (dasima) measuring 5 cm on each side in 2 cups of cold water for approx. 1 hour.
2. In a bowl, add 2 eggs, 1 cup of kelp broth, salt, and cheongju (Korean rice wine) (or mirin) and mix thoroughly.
It is also delicious if you add 1 tsp of salted fermented shrimp (saeujeot) instead of salt.
3. Coat the entire bottom and sides of an earthenware pot
with toasted sesame oil, perilla oil, or other cooking oil, then place it on the heat to warm up.
Coating the inside of the earthenware pot like this keeps it from sticking easily.
4. Once the earthenware pot is hot, pour in the egg mixture. (between medium and low heat)
5. After a little while, it will start boiling from the edges.
Stir occasionally with a spoon, and as the egg cooks, it will form soft curds like soft tofu.
6. Cover with a lid and let it steam for 1 to 2 minutes...
Add finely sliced scallions (jjokpa) or large green onion (daepa), turn off the heat, and let it finish cooking with the residual heat.
Ppunwife's tips
- Coating the inside of the earthenware pot like this keeps it from sticking easily.
FAQ
Can I season with salted fermented shrimp instead of salt?
You can cook it deliciously by adding 1 tsp of salted fermented shrimp (saeujeot) instead of salt.
How do I keep the egg mixture from sticking to the earthenware pot?
Before heating, evenly coat the bottom and sides of the earthenware pot with toasted sesame oil, perilla oil, or cooking oil and warm it up; this coats the surface so it does not easily stick.
Is it okay to use large green onion if I don't have scallions?
You can finish the dish by adding finely sliced large green onion (daepa) instead of thinly sliced scallions.
