Ingredients
- 500ml water (approx. 2.5 paper cups)
- 2 eggs
- 1/4 yellow onion (thinly sliced)
- 1 green onion or scallion (white part and green part separated)
- 1 tbsp soy sauce
- 0.5 tbsp chicken bouillon (powder or liquid)
- A few shakes of black pepper (optional)
Instructions
- Boil & Simmer Veggies: Bring 500ml water to a boil over high heat. Add sliced onion and chopped white parts of the green onion to build a sweet vegetable base.
- Drizzle Eggs: Lower heat to medium. Slowly drizzle beaten eggs in a circular motion around the edge of the pot.
- Rest Untouched: Leave untouched for 20 seconds without stirring until fluffy egg ribbons float to the surface.
- Season Broth: Add 0.5 tbsp chicken bouillon powder and glide a spoon gently across the bottom once to dissolve without breaking the eggs. Simmer for 30 seconds.
- Garnish & Finish: Turn off heat. Add the chopped green parts of the green onion and a pinch of black pepper, letting residual heat soften them. Serve hot.
Notes
20-second rule: Never stir immediately after drizzling eggs; resting allows them to set into fluffy ribbons without clouding the broth.
Gentle stir: Dissolve bouillon by sliding the spoon along the pot bottom so delicate cooked egg curds do not tear apart.
Residual heat: Add green onion tops after turning off the stove to preserve their bright color and fresh aroma.
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: korean