Gyeran Miyeok-guk (Egg and Kelp Soup)
Gyeran Miyeok-guk is the perfect warm hug in a bowl to nourish your body and soul tonight.
Soak the kelp in water for about 10 minutes until it becomes soft.
After soaking, rinse the kelp under cold water and chop it into bite-sized pieces.
In a pot, add 4 cups of water and the chopped kelp. Bring it to a boil over medium heat.
Once boiling, reduce the heat to low and simmer the kelp for about 15 minutes.
While the kelp is simmering, finely chop the garlic and set it aside.
After the 15 minutes, add the chopped garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and season with salt and pepper. Let it cook for another 5 minutes, adjusting the seasoning to your taste.
In a small bowl, beat the 2 eggs until fully mixed.
Turn the heat to medium-high, and slowly drizzle the beaten eggs into the soup while stirring gently to create ribbons of egg.
Once the egg is fully cooked, turn off the heat and let the soup sit for a couple of minutes to cool slightly. Serve hot.
2
- Add tofu for extra protein and texture.
- Incorporate chopped green onions for a fresh burst of flavor.
- Include chili flakes for a kick of heat.
- Use fresh kelp for the best flavor.
- Adjust the level of soy sauce based on your salt preference.
- For a richer taste, drizzle a bit more sesame oil before serving.
- fat: 10 grams
- protein: 12 grams
- calories: 200
- carbohydrates: 15 grams
Egg and Kelp Soup is low in calories but high in protein and minerals, making it a fantastic option for a nutritious meal that supports overall health.
