Sundubu Gyeran Guk (Soft Tofu and Egg Soup)
🇰🇷 South Korea
Ingredients
- 1.5 cups anchovy broth (made with 4-5 dried anchovies and a 2-inch square piece of dried kelp)
- 1 small tomato
- 2 ounces green cabbage
- 1 package soft tofu (sundubu)
- 1 teaspoon minced garlic
- 1 teaspoon saeujeot (salted shrimp), or fish sauce or Korean soup soy sauce
- 2 eggs
- 1 small scallion, chopped
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds (optional)
Steps
- Add dried anchovies and dried kelp to a small pot with 2 cups water. Bring to a boil, then reduce heat to medium and boil 7-8 minutes. Remove anchovies and kelp; you should have about 1.5 cups broth.
- Cut the tomato into wedges and the cabbage into bite-size pieces.
- Add the vegetables to the broth and bring to a boil over medium-high heat.
- Add the soft tofu in large chunks, then the garlic and saeujeot. Bring to a boil and cook 3-4 minutes. Taste and adjust seasoning as needed.
- Crack the eggs into a bowl and beat lightly. Drizzle over the soup without stirring right away.
- Add sesame oil and chopped scallion just before turning off the heat. Garnish with sesame seeds if desired, and serve.
Source: www.koreanbapsang.com