Rich Sea Urchin and Kelp Soup: A Taste of the Sea
How to Make Sea Urchin Kelp Soup: Full of Ocean Flavor and Deep Taste!
Experience the unforgettable taste of Sea Urchin Kelp Soup, where the rich oceanic flavor blends perfectly with the soft texture of fresh sea urchin.
Ingredients
- 1 handful dried kelp (approx. 20g)
- 100g fresh sea urchin roe
- 1L rice water (approx. 5 cups)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp tuna extract or clear anchovy sauce
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, soak the dried kelp in cold water for at least 10 minutes until fully rehydrated. It’s crucial to rinse the rehydrated kelp thoroughly under running water by rubbing it vigorously, at least 5 times. This process removes any slimy residue and ensures the soup won’t turn cloudy, resulting in a clean and deep flavor. Remember to wash away all the sticky mucus for the best taste!
Step 2
Once thoroughly rinsed, cut the kelp into bite-sized pieces (about 2-3 cm). In a deep pot, heat 2 tablespoons of sesame oil. Add the cut kelp and 1 tablespoon of soy sauce for soup (guk-ganjang). Sauté the kelp until it absorbs the flavors, which will lend a deeper taste. Stir-fry for about 2-3 minutes until the kelp softens and wilts.
Step 3
Now, let’s make a delicious kelp soup using just rice water, without needing any separate broth. Rice water, the milky water from rinsing rice, adds a subtle sweetness and smoothness to the soup. Pour 1 liter of rice water into the pot. You don’t need to go through the trouble of making broth separately; rice water is sufficient to achieve a deep and rich flavor, which is why I often use it.
Step 4
Bring the soup to a boil over medium heat, then cover and simmer for at least 20 minutes. I used high-quality kelp purchased directly from Gijang, so a longer simmering time was needed to bring out its full flavor. Kelp soup becomes more flavorful the longer it simmers, so cooking it for a generous amount of time is recommended. It’s even tastier when reheated the next day! If you’re using bright green, fresh kelp from the supermarket, you can reduce the simmering time.
Step 5
To enhance the umami of the kelp soup, instead of salt, we use soy sauce for soup. Additionally, add 1 tablespoon of tuna extract or clear anchovy sauce as a secret ingredient. If you don’t have tuna extract, clear anchovy sauce is a good substitute. These ingredients will make the broth much richer and tastier, even without a separate broth.
Step 6
When should you add the sea urchin roe? It’s best to add it when the kelp soup is nearly finished cooking. Adding sea urchin too early and boiling it vigorously can cause it to break apart or develop a fishy taste. Adding it towards the end preserves the sea urchin’s characteristic fresh oceanic aroma and its delicate texture.
Step 7
After adding the sea urchin roe, simmer for just about 5 more minutes. The sea urchin will gently cook, blending with the soup and enhancing its overall flavor. Now it’s time to enjoy your delicious Sea Urchin Kelp Soup!
