Recipe: Perfect Korean Style Soup: Wakame Seaweed & Egg

recipe perfect korean style soup wakame seaweed egg

Korean Style Soup: Wakame Seaweed & Egg. This soup has great flavor and is full of iron! Other people add in cut up tofu, dried korean fish (anchovies) for stock flavor, korean chili pepper, seafood,etc. For a traditional korean style seaweed soup, you cannot go wrong with this recipe. this is very tasty,healthy, comforting and a definite keeper in my.

Korean Style Soup: Wakame Seaweed & Egg Traditionally this soup is given to expecting and nursing mothers because of the health benefits and high nutrient content. Place the seaweed in water, enough to fully cover it, and allow to rehydrate. Cook for about a minute, until the meat is browned, stirring regularly. You can cook Korean Style Soup: Wakame Seaweed & Egg using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Korean Style Soup: Wakame Seaweed & Egg

  1. Prepare 1 dash of Dried wakame seaweed.
  2. Prepare 1 of Egg.
  3. You need 1 stalk of Green onions.
  4. It’s of Seasoning ingredients:.
  5. Prepare 1 tsp of Dashida.
  6. Prepare 1 clove of Grated garlic.
  7. It’s 1 of Salt and pepper.
  8. It’s 1 tsp of Sesame oil.

Miyeok Guk (Seaweed Soup) Miyeok (Brown Seaweed/Wakame) is rich in minerals and is high in iron and potassium. It has been passed down through many generations by Korean mothers to their daughters to help them recover from childbirth and also to increase milk for their babies. The seaweed in this soup is tangled dried brown seaweed known as miyuk or sea mustard. Once you find the right seaweed, the other ingredients are ones you probably have in your pantry.

Korean Style Soup: Wakame Seaweed & Egg instructions

  1. Beat the egg and chop up the spring onion..
  2. Pour 400 ml water into a saucepan along with the dashida stock, grated garlic and wakame and heat up..
  3. Once the mixture has been brought to a boil, add the beaten egg. Once the egg has set in the soup, season with salt and pepper..
  4. Add the spring onion and sesame oil and turn off the heat. Pour the soup into bowls and sprinkle with sesame seeds to finish if you'd like..
  5. Try serving this soup with some Samgyeopsal..
  6. If you don't have any dashida stock then you can replace it with consommé bouillon or Chinese chicken stock powder..

If I had to name my favorite soup, it would be miyeok guk. Miyeok guk is made with dried miyeok (aka wakame), which is a sea vegetable (edible seaweed). I love the briny flavor of miyeok and its slightly chewy, slippery texture. Next add the hon-tsuyu and carefully adjust to taste. Once the water is all absorbed it "comes alive".

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