Sea Urchin Seaweed Soup: A Taste of the Ocean
Sea Urchin Seaweed Soup: A Taste of the Ocean
How to Make Delicious Sea Urchin Seaweed Soup Without Meat: A Simple Recipe
When you think of seaweed soup, you might typically imagine it made with meat. Today, however, we’ll explore a delightful way to make sea urchin seaweed soup that’s packed with oceanic flavor, even without any meat! This recipe is surprisingly easy, making it perfect for even novice cooks. Bring the rich, velvety texture of sea urchin and the fresh taste of seaweed to your dining table with this simple yet impressive dish.
Ingredients- 10g dried seaweed
- Sea urchin roe (fresh or thawed)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp sesame oil
- Salt (to taste)
- 1/2 red chili pepper (for garnish)
Cooking Instructions
Step 1
First, take 10g of dried seaweed and soak it in cold water for about 10-15 minutes until it becomes soft and pliable. Once rehydrated, rinse the seaweed thoroughly under running water.
Step 2
Cut the rehydrated seaweed into bite-sized pieces, approximately 3-4 cm long. Squeeze out as much water as possible by hand; this helps keep the soup clear and prevents it from becoming cloudy.
Step 3
Place the squeezed seaweed into a pot. Add 1 Tbsp of minced garlic, 1 Tbsp of soy sauce for soup, and 1 Tbsp of sesame oil. Gently mix and knead the ingredients into the seaweed. Marinating it this way allows the flavors to penetrate deeply for a richer taste.
Step 4
Place the pot over medium heat and sauté the seaweed for about 2-3 minutes, or until it softens, the color deepens, and the minced garlic becomes fragrant. Stir-frying the seaweed beforehand significantly enhances the depth of flavor in the soup. After sautéing, pour in 1.2 liters of cool water and cover the pot with a lid.
Step 5
A key to delicious seaweed soup is simmering it for a good amount of time. Let it simmer gently over medium-low heat with the lid on for about 20 minutes, allowing the essence of the seaweed to infuse into the broth. When seasoning, be mindful of the saltiness of your sea urchin roe. If it’s already quite salty, add salt very sparingly at the end, or you might be able to skip it. Season with salt first, then adjust according to the sea urchin’s natural salinity.
Step 6
While frozen sea urchin can sometimes clump together, using fresh sea urchin roe releases its distinctive, creamy, and rich aroma throughout the soup, creating a truly luxurious flavor. Once the soup comes to a gentle boil, carefully spoon the precious sea urchin roe into the soup and arrange it attractively on top.
Step 7
After adding the sea urchin, avoid boiling it vigorously or for too long. Simmer gently for just about 4-5 minutes to preserve the delicate texture of the sea urchin. For a visually appealing finish, thinly slice the red chili pepper and use it as a garnish. Skim off any foam that rises to the surface during cooking for a cleaner, clearer broth.
Step 8
Enjoy this comforting and healthy meal by serving it with a bowl of hot white rice. This sea urchin seaweed soup is so satisfying on its own that you won’t need many side dishes to complete a wholesome and delightful dining experience!
