Chewy Whelk and Silken Seaweed Soup: A Deep and Refreshing Flavor
The Best When You Have a Poor Appetite! The Perfect Harmony of Chewy Whelks and Tender Seaweed in Whelk Seaweed Soup: How to Make It Deliciously
A warm bowl of soup is an essential part of any Korean meal! While bean sprout soup or soybean paste stew are delicious, my absolute favorite soup is seaweed soup. Whether seasoned refreshingly sweet and sour for summer or simmered into a comforting hot soup for winter, seaweed is a versatile ingredient enjoyed year-round. Today, I’ve made a seaweed soup with the addition of chewy whelks, creating a deep and rich flavor. Many people add beef, oysters, or shrimp to seaweed soup, right? I’ve tried various ingredients myself, but whelk-based seaweed soup offers a unique charm. When you think of whelks, ‘ssambap’ (rice wraps) often comes to mind, but whelk seaweed soup is equally delightful! It might sound a bit unfamiliar, but once you try it, you’ll be captivated by its addictive taste and find yourself making it again and again. Let me share the secret to making this incredibly delicious and refreshing whelk seaweed soup, a true rice thief!
Main Ingredients
- 10g dried seaweed (yields a generous amount when rehydrated)
- 1 cup cooked whelk meat (adjust to your preference)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 10 minutes to rehydrate it thoroughly. This process softens the seaweed and increases its volume.
Step 2
Once rehydrated, drain the seaweed in a colander and rinse it lightly under running water to remove excess salt and any impurities. Gently squeeze out the excess water, then cut it into bite-sized pieces (about 1.5-2 inches).
Step 3
Rinse the cooked whelk meat in a colander under running water. This step removes any residual impurities and helps to get rid of any ‘green’ taste, ensuring a cleaner flavor.
Step 4
Now, let’s start cooking. Heat 2 tablespoons of sesame oil in a pot over medium-low heat. Add the prepared seaweed and stir-fry for about 2-3 minutes until it becomes glossy and releases a fragrant aroma.
Step 5
Once the seaweed is fragrant and well-stirred, add the rinsed whelk meat and stir-fry together for another minute. This allows the whelks and seaweed to meld their flavors beautifully.
Step 6
After stir-frying the whelks and seaweed, pour in enough water to generously cover the ingredients. Bring the mixture to a boil over high heat.
Step 7
Once the soup comes to a rolling boil, reduce the heat to medium-low. Add 1 tablespoon of soy sauce for soup and 1 tablespoon of minced garlic. Season with soy sauce to establish the base flavor, then taste and adjust with salt as needed. Simmer for a little longer until the flavors are well combined, and your delicious whelk seaweed soup, with its delightful chewy whelks and tender seaweed, will be ready!
