Chewy Conch and Aromatic Seaweed Soup (Sora Miyeokguk)
A Refreshing Taste of the Sea! Special Seaweed Soup Loaded with Chewy Conches
Introducing a recipe for Sora Miyeokguk, featuring a deep and refreshing broth that is simply divine. The chewy texture of the conch combined with the tender seaweed creates a harmonious flavor that will have you finishing your rice in no time. Whether for a special occasion or an ordinary day, this Sora Miyeokguk is sure to make a delicious meal. Let’s get cooking!
Main Ingredients
- 2 handfuls of cut dried seaweed (approx. 200g after soaking)
- 1 cup of prepared boiled conch (approx. 150g)
Seasonings
- 2 Tbsp fish sauce or soy sauce for soup (adds umami)
- 1 Tbsp soy sauce (add more if using only fish sauce, to taste)
- 1/2 Tbsp minced garlic (optional, enhances flavor)
- 1 tsp salt (adjust to taste)
- 2 Tbsp sesame oil (for a nutty aroma)
- 2 Tbsp fish sauce or soy sauce for soup (adds umami)
- 1 Tbsp soy sauce (add more if using only fish sauce, to taste)
- 1/2 Tbsp minced garlic (optional, enhances flavor)
- 1 tsp salt (adjust to taste)
- 2 Tbsp sesame oil (for a nutty aroma)
Cooking Instructions
Step 1
First, prepare 1 cup of boiled and cleaned conch. (If you need instructions on how to boil or prepare conch, please refer to the [How to Boil and Prepare Conch] recipe.) For a chewy texture, it’s best not to cut them too finely. Cut them into 2-3 pieces according to your preference.
Step 2
Place the cut dried seaweed in a bowl and soak it in cold or lukewarm water for about 15-20 minutes until fully rehydrated. Once the seaweed is tender, rinse it thoroughly several times to remove excess salt. Gently squeeze out excess water by hand. Be careful not to squeeze too hard, as this can remove beneficial nutrients from the seaweed.
Step 3
Now, add the drained seaweed and the prepared conch to a pot. Add 2 Tbsp of sesame oil, 2 Tbsp of fish sauce or soy sauce for soup, and 1 tsp of salt. (For an even deeper flavor, you can add half a tablespoon of minced garlic as desired.) Stir and sauté over medium heat for 3-4 minutes until all the ingredients are well combined and coated. Sautéing the seaweed and conch in sesame oil will create a richer, nuttier flavor.
Step 4
Once the ingredients are nicely sautéed, carefully pour in 1800ml of water or the prepared anchovy-kelp broth. Using broth will make the soup much deeper and richer in flavor. Gently scrape the bottom of the pot to loosen any bits that may have stuck during sautéing.
Step 5
Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for 10-15 minutes. It’s important to let it simmer slowly so that the flavors of the seaweed and conch fully infuse into the broth. Finally, taste and adjust the seasoning with salt if needed. Ladle the completed Sora Miyeokguk into bowls and enjoy it warm. Savor the refreshing broth complemented by the chewy conch and tender seaweed!
