Meikena and egg soup in Korean beef broth


meikena, 1 bag

egg, 1

black pepper, to taste

Korean beef stock, 2 tbsp (available at most Asian food markets)

corn starch, 2 tbsp

oyster sauce, to taste



  1. Cut meikena into 1 inch pieces
  2. Bring 6 cups of water to a boil
  3. Add beef stock, meikena, and oyster sauce
  4. Cook until the meikena is tender (but not too soft)--about 3 minutes
  5. Dissolve 2 tbsp of corn starch into 2 tbsp of water & add to soup
  6. Beat the egg and pour over soup
  7. When the egg is hard, the soup is finished
  8. Add salt, black pepper, or other seasonings to taste (optional)

A dollop of sesame oil at the end will add to the taste

Chinese chicken stock, chicken stock, or vegetable stock can be substituted for Korean beef stock