Korean Egg Drop Soup with Rice and Cucumber Kimchi

ส่วนผสม

วิธีทำ

1. 1

   Prepare cucumber kimchi: dice cucumber, combine with gochugaru, rice vinegar, salt, and minced garlic. Let sit for 10 minutes.

2. 2

   Bring chicken stock to a gentle boil in a pot with soy sauce and sesame oil.

3. 3

   Blanch spinach in the stock for 1 minute, then remove and set aside.

4. 4

   Beat eggs in a bowl. Slowly drizzle beaten eggs into simmering stock while stirring gently in one direction to create ribbons.

5. 5

   Add blanched spinach back to soup and adjust seasoning with salt.

6. 6

   Divide cooked rice between two bowls.

7. 7

   Ladle egg drop soup over rice.

8. 8

   Top with sliced scallions and serve cucumber kimchi on the side.