Korean Egg Drop Soup (Gyeran Ttang) with Seaweed

Instructions

1. 1Place the 1/4 cup dried seaweed in a small bowl and cover with warm water. Let it soak for 5 to 10 minutes until it feels soft and has expanded. Drain the water and roughly chop the seaweed into smaller pieces.
2. 2Pour the 4 cups chicken broth into a large heavy-bottomed pot and place it over medium-high heat. Bring the broth to a rolling boil, which is when lots of bubbles are rapidly rising to the surface. This should take about 5-7 minutes.
3. 3While the broth is heating, crack the 4 large eggs into a medium bowl. Add the 1/4 teaspoon salt and 1/8 teaspoon black pepper to the bowl. Whisk everything together until the yolks and whites are completely blended and the mixture is a uniform yellow color.
4. 4Once the broth is boiling, immediately reduce the heat to low. Very slowly and gently drizzle the whisked egg mixture into the simmering broth. Stir the broth very gently in one direction with a fork or chopsticks as you pour to create thin ribbons of egg. Avoid vigorous stirring.
5. 5Add the chopped rehydrated seaweed, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil to the pot. Stir gently to combine all the ingredients.
6. 6Let the soup simmer gently on low heat for 2 to 3 minutes. The seaweed should become tender, and the soup should be heated through. The egg ribbons will be fully cooked and opaque.
7. 7Slice the 1 stalk green onion thinly. Ladle the soup into bowls and garnish with the sliced green onion before serving immediately.

Related Guides