Photograph of the finished Gyeran guk

Korea · Canh trứng vân mây Gyeran guk

Gyeran guk

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Dried anchovies Dried anchovies 2.8 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cook the dried anchovies with kombu and 800 ml of water for 12 minutes, then strain to obtain the broth.
  2. 2 Season the broth with soy sauce, minced garlic, and salt, then bring it to a gentle boil.
  3. 3 Beat the eggs until the yolks and whites are just combined, whipped until fluffy and the egg whites crumble into a powdery consistency.
  4. 4 Stir the broth into a swirl, then pour the eggs in a thin stream into the center of the swirl.
  5. 5 Do not stir for 40 seconds after pouring so that the eggs can form a cloud-like pattern.
  6. 6 Drizzle with sesame oil and sprinkle with chopped green onions, then turn off the heat immediately.

With an appliance

  • Microwave 17 min

    Replace step 2: microwave the seasoned broth in a deep bowl at 900W for 5 minutes; this is about 3 minutes faster than waiting for the pot to boil and eliminates the need to watch for overflows. Steps 4–5 are still done immediately in the bowl after removing from the microwave: pour the egg mixture in a stream and let it sit for 40 seconds to create large swirls.

Start cooking