If you're tired of the usual egg soup you eat every day, try making 'Spicy Green Onion Egg Soup' with green onions and red pepper flakes for a deeper flavor.

It's spicy like Yukgaejang, yet the softness of the eggs remains intact, making it perfect for a morning hangover cure or a hearty evening soup dish.

Ingredients Preparation

Instead of cutting the green onions too thin, cut them into lengths of about 4-5 cm, then slice them lengthwise to create long pieces. This way, when they simmer in the broth, they won't lose their texture too much, and the natural sweetness of the green onions will infuse well into the soup. Be careful while cutting, as the surface of the green onions can be slippery.

Making the Egg Mixture: Crack the eggs into a bowl and mix them well until the strands are broken. Using a whisk will make it much smoother. If the whites and yolks are not mixed properly, the soup will have a mottled appearance and a clumpy texture, so it's an important step that requires some attention.

Making the Chili Oil

This is the most crucial step that determines the flavor of the dish. Instead of using store-bought chili oil, make your own with green onions and garlic to enhance the depth of flavor. Heat a pan over low heat and add a generous amount of cooking oil. If you skimp on the oil, the flavor will suffer, so it's better to add a bit more than you think is necessary. Add the prepared green onions and 1 tablespoon of minced garlic, and sauté gently to release a nutty aroma. When the green onions become slightly wilted and translucent, add 2 tablespoons of red pepper flakes and stir quickly.

★ Be Careful!

If the heat is too high, the red pepper flakes can easily burn, resulting in a bitter taste in the broth.

Make sure to keep the heat low and sauté just until the oil and red pepper flakes blend together and the color becomes a bright red.

Pouring the Broth and Adjusting the Seasoning

Once the chili oil is well combined with the green onions and garlic, it's time to add the broth.

When the red chili oil is well infused, add 1 liter of water and 1 packet of beef bone broth, and increase the heat to high.

If you don't have beef bone broth, you can use beef bouillon or cold noodle broth to make the soup. Ground beef is a nice addition if you have it.

Once the broth starts to boil vigorously, reduce the heat to medium.

Add 1 tablespoon of tuna extract for extra umami, and adjust the seasoning with a little salt and pepper as needed.

At this stage, if you taste the broth, you will notice the sweetness of the green onions, the pungency of the garlic, and the spiciness of the chili oil coming together to create a rich umami flavor.

Adding the Egg Mixture

Once the broth base is complete, simmer for about 3 more minutes to ensure the green onions are tender. Finally, check the seasoning one last time and pour in the egg mixture to achieve the perfect visual for the egg soup.

Tip for pouring the egg mixture: Slowly pour the prepared egg mixture around the edge of the pot in a circular motion.

Do not stir immediately after pouring in the egg mixture. If you stir before the eggs are fully cooked, the broth will become cloudy, and the eggs will break apart, making it messy.

Wait until the eggs naturally float to the surface of the broth, then gently stir once or twice with a ladle to maintain a nice shape.

Once the eggs are cooked to the right consistency, turn off the heat and serve in bowls.

The small difference of sautéing the green onions and red pepper flakes to create natural chili oil upgrades a simple egg soup to a luxurious soup dish.

The initial taste is spicy and bold, but thanks to the soft eggs and the sweetness of the well-cooked green onions, the aftertaste is not overwhelming and feels refreshing and soothing.

With just simple ingredients at home, you can create a wonderful and warm homemade soup in just 10 minutes!