Rich & Refreshing! Hearty Egg and Green Onion Soup (Gye-rang Pa-gae-jang)
No Meat Needed! Effortlessly Delicious ‘Egg and Green Onion Soup’
Introducing ‘Gye-rang Pa-gae-jang,’ a comforting soup that captures the spicy richness of Yukgaejang (spicy beef soup) without the meat. The addition of soft scrambled eggs and chewy enoki mushrooms creates a deeper, more refreshing flavor profile. This recipe is designed to be incredibly easy to follow, making it a perfect, hearty meal even on busy days. Elevate your dinner table with this special, simple-to-make soup!
Main Ingredients- 2 large green onions (mostly the white parts)
- 1 pack enoki mushrooms
- 2-3 large eggs
- 500g beef bone broth (store-bought recommended)
- 300ml water
Flavor-Enhancing Seasonings- 3 Tbsp red chili flakes (gochugaru)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
- 0.5 Tbsp Dasida (MSG-based seasoning, or to taste)
- Salt (to adjust seasoning at the end)
- 1/3 Tbsp ground black pepper
- 3 Tbsp red chili flakes (gochugaru)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
- 0.5 Tbsp Dasida (MSG-based seasoning, or to taste)
- Salt (to adjust seasoning at the end)
- 1/3 Tbsp ground black pepper
Cooking Instructions
Step 1
(Medium heat) Heat a generous amount of cooking oil (about 3-4 Tbsp) in a pot over medium heat. Add 1 to 1.5 of the green onions, cut lengthwise, and sauté until they become golden brown and fragrant. This process creates a sweet green onion oil, crucial for the soup’s base flavor. Be careful not to burn the green onions.
Step 2
(Low heat) Once the green onion oil is well-infused, reduce the heat to low. Add 3 Tbsp of red chili flakes (gochugaru) and stir gently for 1-2 minutes, ensuring they don’t burn. This step toasts the chili flakes, enhancing their aroma and flavor while reducing any raw taste.
Step 3
(High heat) Pour in the 500g of beef bone broth and 300ml of water. Add 0.5 Tbsp of Dasida (or your preferred seasoning), 1 Tbsp of minced garlic, and 1 Tbsp of soup soy sauce. Bring the mixture to a rolling boil over high heat. Once boiling, you can adjust the heat as needed.
Step 4
(Medium heat) When the soup is boiling, lightly beat 2-3 eggs in a separate bowl. Gently drizzle the beaten eggs into the boiling soup in a circular motion. Allow the eggs to set slightly before gently stirring once or twice to create ribbons of egg, rather than breaking them into tiny pieces. Then, add the prepared enoki mushrooms (trim the root end first).
Step 5
(Medium heat) Continue to simmer the soup as the eggs and mushrooms cook. Once it returns to a boil, add the remaining half of the green onion, sliced thickly, and sprinkle in 1/3 Tbsp of black pepper. Finally, season with salt to your taste. (This last step is optional). Let it simmer briefly for the flavors to meld together, and your delicious Egg and Green Onion Soup is ready!
