Silky Chinese-Style Gyeran Tang (Egg Soup)
A Chinese-style gyeran tang (egg soup) simmered silky-smooth like soup with crab stick and starch slurry.
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 comforting soup combines eggs and shredded crab stick for a silky, soup-like texture. A swirl of starch slurry gives the broth a gentle thickness, while scallion oil adds a savory aroma. Drizzling the beaten egg without stirring and minding the heat ensures a neat, clean finish.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Egg2
- Crab stick (crami)100 g
- Enoki mushrooms1/2 pack
- Large green onion (daepa)white part
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth4 cups
- Potato starch1 tbsp (1 tbsp)
- Tuna extract sauce (chamchi-aek)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salt1/2 tsp
- Ground black peppera little
- If you prefer a thicker, richer egg soup, you can add another tbsp of potato starch.
Steps
Tear the crab stick (crami) along the grain. The tender flakes of crab stick go wonderfully in egg soup.
Thinly slice the large green onion (daepa) and Cheongyang chili pepper (hot green chili).
Trim off the bottom of the enoki mushrooms and cut them into bite-sized lengths.
Beat the eggs until smooth without lumps.
Mix 1 tbsp potato starch with 1 tbsp water to make a starch slurry.
Heat oil in a pan, add the green onion, and sauté until fragrant.
Pour in 4 cups of anchovy broth and bring to a rolling boil.
Add the crab stick, enoki mushrooms, 1 tbsp tuna extract sauce (chamchi-aek), and 1 tbsp mirin (cooking rice wine). Once it boils vigorously, stir the starch slurry to lift any settled starch, then pour it in evenly.
Once everything is blended...
Finally, slowly drizzle in the beaten egg and do not stir.
If the heat is too high, bubbles will form and the egg won't cook neatly, so keep the heat at a gentle simmer.
Taste and season with a little salt if needed, then finish by adding the Cheongyang chili pepper and a bit of ground black pepper.
Ppunwife's tips
- If the heat is too high, bubbles will form and the egg won't cook neatly, so keep the heat at a gentle simmer.
- A drop of toasted sesame oil right before eating brings out a nutty aroma, and a drop of chili oil adds a nice kick.
FAQ
Can I stir the beaten egg right after pouring it in?
Do not stir right away after slowly drizzling in the beaten egg so that it cooks soft and silky. If boiled over high heat, bubbles can make it messy, so it is best to maintain a gentle simmer.
What should I do if I want a thicker consistency?
If you want a thicker, denser texture, you can adjust the consistency by adding about 1 tbsp of potato starch to your taste.
Are there any tips to enjoy it differently once finished?
Depending on your preference, adding a drop of toasted sesame oil right before eating deepens the nutty flavor, and adding a splash of chili oil brings a hint of spiciness.
