Korean Seaweed Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon soy sauce and 35 g dried seaweed (preferably Korean)
- 1 clove garlic
- 1 tablespoon oil
- 2 tablespoon soy, (fermented Korean soy bean paste, Doenjang)
- 1 liter meat broth, unseasoned or vegetable broth or water
- spring onion (s)
- Sesame oil, dark
Print Recipe
Pin Recipe Instructions
- Soak the seaweed in water and chop it up with scissors, as the Korean seaweed is not as small as the Japanese wakame. If the Korean seaweed is not available, wakame can be used. Of course, this does not have to be cut into small pieces.
- Squeeze out the seaweed. Heat the oil in a saucepan and sweat the seaweed with soy sauce and garlic for about 3 minutes. Pour in the vegetable stock and simmer gently for 20-30 minutes after boiling. I prefer to have an almost unseasoned meat broth, which I pull from a slice of leg, 2 cloves of garlic and a dash of soy sauce. I then add the meat diced to the soup as a filler. An unseasoned vegetable broth or just water is also possible.
- Season to taste with dark sesame oil and doenjang. If the Korean soy paste is not available, miso paste can also be used as an alternative. Garnish with the spring onions cut into rings and serve.
- As always, serve with a bowl of rice.
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