Sundubu Gyeran Guk (Soft tofu and egg soup)
User Reviews
5.0
9 reviews
Excellent
Sundubu Gyeran Guk (Soft tofu and egg soup)
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A delicious and healthy breakfast soup made with sundubu and eggs
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Ingredients
- 1.5 cups anchovy broth (4 or 5 medieum dried anchovies and a small piece (about 2 inch square) dried kelp (dasima) or chicken or vegetable broth
- 1 small tomato see note
- 2 ounces green cabbage
- 1 package sundubu
- 1 teaspoon minced garlic
- 1 teaspoon saeujeot (or fish sauce or Korean soup soy sauce)
- 2 eggs
- 1 small scallion, chopped
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds - optional
Instructions
- Add the dried anchovies and dasima to a small pot with 2 cups of water. Bring the pot to a boil and reduce the heat to medium. Boil for 7 to 8 minutes. Remove the anchovies and dasima. Yields about 1.5 cups.
- Meanwhile, cut the tomato into a few wedges and the cabbage into bite-size pieces.
- Add the vegetables to the broth and bring it to a boil over medium high heat.
- Add the sundubu in big chunks, followed by garlic and saeujeot (or your choice of seasoning). Bring it to a boil and cook for 3 to 4 minutes. Taste the soup and adjust the seasoning to taste.
- Crack the eggs and lightly beat them. Drizzle over the soup. Do not stir right away.
- Add the sesame oil and chopped scallion right before turning the heat off. Garnish with the optional sesame seeds to serve.
Notes
- You can also use zucchini and/or mushrooms. A handful of baby spinach is also great in this soup. Or omit the veggies if you prefer.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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