Hearty and Healthy Tofu and Gaeyak-Guk (Seaweed Soup)
Hearty and Healthy Tofu and Gaeyak-Guk (Seaweed Soup)
A Delightful Winter Specialty: Soothing Tofu and Gaeyak-Guk Recipe
Hello, everyone! Today, we’re diving into a comforting and invigorating soup perfect for the colder months: Tofu and Gaeyak-Guk. Gaeyak (often referred to as ‘maesaengi’ in Korean) is a special type of seaweed that thrives only in pristine, clean waters, harvested primarily from December to February. It’s a delicacy known for its unique aroma, wonderfully soft texture, and rich umami flavor that sets it apart from other seaweeds like gim or parae. Packed with chlorophyll and dietary fiber, it’s an excellent choice for health-conscious individuals and those seeking a light meal. Its abundance of iron and vitamins also makes it beneficial for growth and development, and it’s even believed to help prevent gastrointestinal issues. This soup combines the silky smoothness of soft tofu with the chewy texture of dried pollack (hwangtae) and the delicate flavor of gaeyak, creating a harmonious and deeply satisfying dish. Let’s get started on this easy and delicious recipe that you can enjoy right at home!
Ingredients- 1 handful Gaeyak (Maesaengi) seaweed (approx. 100g)
- 1 pack Soft Tofu (approx. 300g)
- 1 handful Dried Pollack Strips (Hwangtae-chae) (approx. 30g)
- 1 Tbsp Sesame Oil
- Pinch of Salt
- 1 liter Water
- 2 Tbsp Tuna Extract (or Fish Sauce)
- 1/2 Tbsp Minced Garlic
- 1/2 handful Scallions (Green Onions)
- 1 Red Chili Pepper
Cooking Instructions
Step 1
It’s incredibly convenient to portion out gaeyak seaweed when it’s in season and freeze it. You can then easily thaw and cook it whenever you crave this delicious soup, saving time and effort.
Step 2
To thaw the frozen gaeyak, place it in a bowl and add cold water. Once thawed, strain it through a fine-mesh sieve. In a separate bowl, add cold water and 1 tablespoon of salt. Submerge the sieve with the gaeyak in the salted water and gently shake it to rinse. Repeat this rinsing process in clean water one or two more times until the water runs clear. Gently squeeze out excess water. Ensure you use a very fine sieve, as thinner sieves might let the delicate seaweed slip through.
Step 3
Drain the soft tofu by placing it in a sieve. This helps to prevent the soup from becoming too watery and allows the flavors to concentrate.
Step 4
Lightly rinse the dried pollack strips (hwangtae-chae) in cold water and pat them dry. Cut them into bite-sized pieces, about 2-3 cm long, using scissors. In a bowl, combine the hwangtae-chae with 1 tablespoon of sesame oil and a pinch of salt. Mix well and let it marinate for about 5-10 minutes. While we’re using hwangtae-chae because gaeyak is a seafood, adding fresh oysters during their season would also create a uniquely special flavor.
Step 5
Thinly slice the red chili pepper and diagonally slice the scallions. These will add a touch of color and a refreshing flavor to the soup.
Step 6
Heat a pot over medium-low heat and sauté the marinated hwangtae-chae until fragrant. Once the pollack releases its aroma, carefully pour in 1 liter of boiling water. Bring the broth to a boil, then add 2 tablespoons of tuna extract (or fish sauce) for added umami. If you don’t have tuna extract, soy sauce or fish sauce can be used as substitutes.
Step 7
Once the broth comes to a rolling boil again, it’s time to add the next ingredients.
Step 8
Add 1/2 tablespoon of minced garlic. The slight pungency of the garlic will enhance the soup’s refreshing and deep flavor profile.
Step 9
Gently add the drained soft tofu into the pot. Once the soup begins to simmer again, add the prepared gaeyak seaweed. It’s best to add the gaeyak towards the end of cooking to maintain its delicate texture and prevent it from dissolving completely. Cook only until it’s just heated through and slightly re-forms – overcooking can make the soup cloudy. Stir gently to combine. Finally, add the sliced scallions and red chili pepper and simmer for a short while longer.
Step 10
Avoid boiling the soup for too long after adding the final ingredients. Taste and adjust the seasoning with salt if needed. Your warm and refreshing Tofu and Gaeyak-Guk is now ready! Enjoy the harmonious blend of delicious broth, silky tofu, and fragrant seaweed – perfect for spooning over rice!
