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How to Make Korean Egg Drop Soup (Gyeran-guk)
MY KOREAN KITCHEN12Ingredients
35Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 cups stock (Korean soup, dried kelp and dried anchovy stock, use this recipe)
- 4 eggs (beaten)
- 1 tsp. regular soy sauce
- 1/4 tsp. fine sea salt (or more to taste)
- 1 stalk green onion (thinly sliced)
- sesame oil (optional, 1/8 tsp per serving bowl)
- 4 1/2 cups stock (Korean soup, dried kelp and dried anchovy stock)
- 3 eggs (or 4 eggs, beaten)
- 1 tsp. soy sauce (regular)
- 1/4 tsp. fine sea salt (or more to taste)
- 1 stalk green onion (thinly sliced)
- sesame oil (optional,, 1/8 tsp per serving bowl)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol385mg128% |
| Sodium1340mg56% |
| Potassium730mg21% |
| Protein28g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber0g0% |
| Sugars12g |
| Vitamin A10% |
| Vitamin C4% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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