Spicy Korean Egg Drop Soup

Yield: 1-2 Servings

Short Korean Lesson

• GongGan (공간) = Space
• MunWha (문화) = Culture

Video Instructions

Main Ingredients:

• 2 Oz Dried Glass Noodles (About 1 Cup Once Soaked)
• 1 Generous Cup Green Onions
• 2 Tbsp Korean Hot Pepper Powder
• ½ Tbsp Cooking Oil
• ½ Tbsp Sesame Oil
• 2 Cups Water
• 2 Eggs
• 1 Tbsp Fresh Red Hot Pepper (For Garnish)

Seasoning Ingredients:

• 1 Tbsp Soup Soy Sauce
• 1 Tbsp Fish Sauce
• 1 tsp Garlic, Minced
• 3 Tbsp Sugar
• 1 Tbsp Garlic, Minced
• A Pinch Of Black Pepper (Optional)
• A Drizzle Of Sesame Oil (Optional)
• ⅛ Tsp Salt (Optional)

Directions

Place 2 oz dried glass noodles in a heat-safe bowl and cover with hot water. Soak for 5 minutes, or until the noodles soften.

While the noodles soak, slice 1 generous cup of green onions into about 2-inch lengths, and cut about 1 tablespoon of fresh red hot pepper into ¼-inch thin slices.

Beat 2 eggs in a bowl.

Heat ½ Tbsp cooking oil and ½ Tbsp of sesame oil in a medium pot over medium heat.

Add the sliced green onions and sauté for about 1 minute, or until fragrant.

Reduce the heat to low, then add 2 Tbsp Korean hot pepper powder. Stir for a minute to infuse the oil without burning.

Pour in 2 cups water and bring it to a boil.

Drain the softened noodles and add them to the pot.

Season the soup with 1 Tbsp soup soy sauce, 1 Tbsp fish sauce, and 1 tsp minced garlic.

Bring it back to a boil and slowly drizzle in the beaten eggs in a circular motion. Do not stir — this helps the eggs form soft ribbons instead of clouding the broth. Once it starts to boil again, cook it for 3 minutes on medium high.

 

Taste and adjust with ⅛ tsp salt if needed. Add a pinch of black pepper and a drizzle of sesame oil if you like. Top with 1 Tbsp sliced fresh red hot pepper, serve hot, and enjoy with rice and kimchi for a complete meal.