🇰🇷 Korean

Eggs Guk

Name: Eggs Guk
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: to taste Salt; 1, diced Garlic; 3 cloves, minced Ginger; 6 Eggs; 3 Spring Onions; 1 tbsp Soy Sauce; 1 tbsp Sesame Oil; 1 litre Stock or Broth; 1/2 tsp Gochugaru; small handful Perilla Leaves

🇰🇷 Korean

A clear, restorative korean soup starring eggs — light on the palate, big on aroma. About 35 minutes from fridge to table.

Prep 10 min Cook 25 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Ginger3 cloves, minced
Eggs6
Spring Onions3
Soy Sauce1 tbsp
Sesame Oil1 tbsp
Stock or Broth1 litre
Gochugaru1/2 tsp
Perilla Leavessmall handful

Instructions

1
Sweat the garlic in the Sesame Oil until translucent but not browned, about 5 minutes.
2
Add the ginger and gochugaru and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggs.
4
Simmer gently until the eggs is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with perilla leaves and a grind of black pepper.

Chef's tip

Prep everything before the heat goes on — korean cooking moves fast once it starts.

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Watch how it's made

Video: Steamed eggs in an earthenware bowl (ttukbaegi-gyeranjjim:뚝배기 계란찜) · on YouTube