Sea Urchin Roe and Seaweed Soup
Sea Urchin Roe and Seaweed Soup
Refreshing and Delicious Sea Urchin Roe and Seaweed Soup
I always thought sea urchin roe seaweed soup was something you could only enjoy at restaurants. So, I decided to try making it at home with fresh, wild sea urchin roe! The taste is absolutely amazing! This homemade sea urchin roe seaweed soup is truly restaurant-quality. It’s incredibly refreshing and packed with the rich flavor of the sea.
Ingredients- 3 cups soaked seaweed (miyeok)
- 100g sea urchin roe
- 800ml anchovy broth
- 1.5 Tbsp minced garlic
- 2 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp fish sauce (aekjeot)
Cooking Instructions
Step 1
Wild sea urchin roe is in season from May to July, and I was lucky enough to get my hands on some fresh, wild roe! Choosing plump and vibrant sea urchin roe is key to the best flavor and texture.
Step 2
I debated what to make with the beautiful wild sea urchin roe, and finally decided on sea urchin roe seaweed soup – a perfect choice to showcase its delicate flavor! First, soak the dried seaweed in water for a few minutes until rehydrated. Then, rinse it thoroughly and cut it into bite-sized pieces. Soaking time can vary depending on the type of seaweed, but about 5-10 minutes is usually sufficient.
Step 3
In a pot, combine the chopped seaweed (3 cups), minced garlic (1.5 Tbsp), and soup soy sauce (2 Tbsp). Sauté over medium heat until fragrant and the seaweed softens slightly. Stir-frying the seaweed with the aromatics helps to deepen its flavor and reduce any potential fishiness. Cook for about 3-4 minutes, allowing the soy sauce to coat the seaweed.
Step 4
Pour in the anchovy broth (800ml) into the pot with the stir-fried seaweed. Bring the soup to a boil over high heat. Anchovy broth provides a wonderful savory base that complements the sea urchin roe beautifully. You can also use other broths like dried pollack (hwangtae) or kelp (dashima) broth if preferred.
Step 5
Once the soup comes to a rolling boil, reduce the heat to medium-low and let it simmer gently. Simmering allows the flavors to meld together and the seaweed to become tender. Cook for about 10-15 minutes, allowing the soup to develop a rich, comforting flavor.
Step 6
After simmering for the recommended time, it’s time to add the star of the dish: the fresh wild sea urchin roe (100g)! Gently stir in the sea urchin roe. Be careful not to overcook it, as it can become mushy. Just let it heat through for a minute or two until it’s warmed and its delicate flavor has infused into the soup. Enjoy this luxurious and refreshing soup!
