Korean Egg Soup 07.15.20

Today I made a really simple Korean egg soup taking only about 20 minutes.

Ingredients for 4-5 servings: 4eggs, large spring onion, garlic, soup soy sauce (“gook ganjang”), dashima (korean dried laver), salted small shrimp (“saewoo jut”), black pepper, onion, Korean cooking wine (matsul) and salt.

First make the broth by adding dashima and salt small shrimp (“saewoojut”) in about 4 cups of water. Bring it to boil and cook for 10 minutes once boiling. Take the dashima out. While waiting for the broth beat the eggs and cut up the onions. If you have no pre minced garlic and spring onion do so now. You will need 1 tablespoon of minced garlic and 2 tablespoons green onion. Once broth is ready, add in the beaten eggs swirling it around so not to clump into one big egg and the onions. Let it come to a boil then add in 2 tablespoons soup soy sauce, 1tsp of Korean cooking wine, 1tsp salt and some black pepper. Let it cook and boil for another 10-15 minutes and you are done!

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