Spicy Korean Gochujang Egg Drop Soup

In a medium saucepan, combine the chicken or vegetable broth, gochujang, soy sauce, and sesame oil. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the gochujang.

While the broth simmers, whisk the two large eggs in a small bowl until well combined.

In another small bowl, whisk together the cornstarch and water to create a slurry.

Once the broth is simmering, slowly pour in the cornstarch slurry while stirring continuously. Continue to stir for 1-2 minutes until the soup slightly thickens.

Reduce the heat to low. Slowly drizzle the whisked eggs into the simmering soup in a thin stream, stirring gently in one direction with a fork or chopsticks to create delicate egg ribbons. Cook for about 1 minute until the egg is set.

Remove the soup from the heat. Ladle into bowls and garnish with sliced green onions before serving immediately.