Korean Egg Drop Soup with Rice and Cucumber Kimchi 韓式蛋花湯配飯和黃瓜泡菜

A comforting Korean egg drop soup with silky ribbons of egg in savory broth, served alongside steamed rice and crisp cucumber kimchi. Light yet satisfying, packed with protein.

Nutrition (per serving)

Ingredients

• 800ml chicken stock
• 3 large eggs
• 150g cooked short-grain white rice
• 100g fresh spinach
• 2 scallions
• 150g cucumber
• 1 tbsp gochugaru (Korean red chili flakes)
• 1 tbsp rice vinegar
• 0.5 tsp sea salt
• 0.5 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp minced garlic

Steps

1. Prepare cucumber kimchi: dice cucumber, combine with gochugaru, rice vinegar, salt, and minced garlic. Let sit for 10 minutes.
2. Bring chicken stock to a gentle boil in a pot with soy sauce and sesame oil.
3. Blanch spinach in the stock for 1 minute, then remove and set aside.
4. Beat eggs in a bowl. Slowly drizzle beaten eggs into simmering stock while stirring gently in one direction to create ribbons.
5. Add blanched spinach back to soup and adjust seasoning with salt.
6. Divide cooked rice between two bowls.
7. Ladle egg drop soup over rice.
8. Top with sliced scallions and serve cucumber kimchi on the side.

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