Korean Seaweed Soup (Miyeok-guk)

Method

1. 1
   • dried seaweed10 g

   Rehydrate the seaweed — Soak the dried seaweed in a bowl of cold water for 15 minutes until softened and fully rehydrated, then drain and roughly chop.

   ⏱15 min
2. 2
   • sesame oil1 tbsp
   • garlic1
   • fresh ginger1 tsp

   Sauté garlic and ginger — Heat the sesame oil in a large pot over medium heat and sauté the garlic and ginger for 1 minute until fragrant.

   ⏱1 min
3. 3
   • dried seaweed10 g
   • sesame oil1 tbsp

   Stir-fry the seaweed — Add the chopped seaweed to the pot and stir-fry for 2 minutes so it soaks up the sesame oil flavour.

   ⏱2 min
4. 4
   • vegetable stock1 l

   Simmer the broth — Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.

   ⏱10 min
5. 5
   • miso paste1 tbsp
   • fish sauce1 tsp
   • saltto taste

   Add miso and fish sauce — Stir in the miso paste and fish sauce, dissolving well, and season with salt to taste.

6. 6
   • soy milk1 tbsp
   • sesame seeds2 tsp
   • spring onion1

   Garnish and serve hot — Ladle the soup into bowls, drizzle with a little soy milk for a creamy touch, and top with sesame seeds and sliced spring onion before serving hot.