Abalone Seaweed Soup: Rich, Flavorful, and Nutritious
Abalone Seaweed Soup: Rich, Flavorful, and Nutritious
How to Make Abalone Seaweed Soup for Special Occasions like Birthdays!
To celebrate my father’s birthday, I prepared this Abalone Seaweed Soup for him. As we get older, we seem to appreciate these gestures more, don’t we? I was a little worried, as I grew up with my mother’s cooking, but I aimed for a clean, savory taste without heaviness, and decided to omit the abalone innards for a clearer flavor. Since my father isn’t a big fan of meat, this abalone seaweed soup was the perfect choice, and thankfully, he enjoyed it very much! The key to a delicious soup lies in properly preparing the abalone. This recipe focuses on achieving that perfect balance of flavors. Let’s get started!
Ingredients- Dried seaweed (miyeok) for 10 servings (approx. 2 handfuls)
- 6 fresh abalones
- 2 Tbsp sesame oil
- 3 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp fish sauce (for added umami)
- 1-2 Tbsp salt (to taste)
- 3 liters water
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, soak about 2 handfuls (enough for 10 servings) of dried seaweed in water until fully rehydrated. If your seaweed includes the ‘miyeok gui’ (seaweed root/ear), it will contribute to a richer, milkier broth. Let it soak for about 10-15 minutes.
Step 2
Rinse the rehydrated seaweed thoroughly under cold running water a couple of times to remove any sand or debris. Gently squeeze out as much excess water as possible. In a bowl, combine the squeezed seaweed with 2 Tbsp of soup soy sauce and 2 Tbsp of sesame oil. Gently massage the ingredients together to marinate the seaweed. This step helps the seaweed absorb the flavors, making it more delicious when cooked.
Step 3
Next, let’s prepare the abalone, which is a crucial step. 1. Use a new toothbrush to scrub the surface of the abalone, both the shell and the meat, to remove any dirt or sliminess. 2. Rinse the cleaned abalone under running water. 3. Insert the tip of a spoon between the abalone meat and the shell, and carefully pry the meat away from the shell. 4. Remove the hard, tooth-like part (mouth) from the underside of the abalone and discard the dark, greenish innards (digestive gland). Removing the innards results in a cleaner, less bitter taste and a clearer broth. 5. Slice the prepared abalone into bite-sized pieces. For a pleasant chewy texture in the soup, it’s best to cut them slightly thicker, about 1 to 1.5 cm.
Step 4
In a pot, add the marinated seaweed and stir-fry over medium heat for about 5 minutes until it becomes tender. Stir-frying the seaweed helps to soften it and release its natural flavors, contributing to a deeper and richer broth.
Step 5
Once the seaweed is softened, add about 2 liters of the 3 liters of water, enough to cover the seaweed. Place the lid on the pot and bring it to a boil.
Step 6
Cover the pot and bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes. This simmering time allows the flavors of the seaweed to fully infuse into the broth.
Step 7
As the soup simmers, foam may rise to the surface. Skim this foam off with a ladle. This step is important for maintaining a clear and clean-tasting broth.
Step 8
After the initial 20 minutes of simmering, add the remaining 1 liter of water. Adding water in stages helps the broth become even more milky and flavorful. Once the soup returns to a rolling boil, add the prepared abalone pieces and minced garlic.
Step 9
Simmer gently for another 20 minutes. Be careful not to overcook the abalone, as it can become tough. The goal is to cook it until tender while allowing its flavor to meld with the broth. Finally, season the soup. Add 1 Tbsp of soup soy sauce and 2 Tbsp of fish sauce for an extra layer of umami. Taste the soup and adjust the seasoning with salt if needed to reach your desired flavor.
Step 10
Your delicious and nutritious Abalone Seaweed Soup, with its rich broth and tender abalone, is now complete! Enjoy its wonderful flavors, especially when served warm.
