Korean Green Laver Soup (Seaweed Tofu Anchovy Broth)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Parae-guk is a Korean seaweed soup made with green laver and tofu simmered in a clear anchovy broth.
Read more
The broth is brought to a gentle boil and seasoned with garlic and soup soy sauce before diced tofu is added and warmed through for three minutes. The green laver goes in at the very end, cooking for no more than 30 to 60 seconds, because extended heat strips away its vivid color and fresh ocean fragrance entirely. Since the recipe relies on so few ingredients, the quality of the anchovy stock determines the overall depth of flavor, so using dried anchovies with heads and innards removed, simmered for at least ten minutes, produces a noticeably cleaner and more savory base. The mineral-rich, briny character of the green laver contrasts well with the mild tofu, and the whole soup comes together in about fifteen minutes. Because green laver carries its own saltiness, it is best to add the soup soy sauce gradually and taste as the seasoning develops.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Rinse 120 g green laver quickly under running water, shaking it lightly to remove grit.
Squeeze out moisture firmly, then loosen any clumps with your fingers so it spreads evenly later.
- 2Prep
Cut 250 g firm tofu into bite-size cubes and slice 1 green onion thinly.
Keep the tofu separate and handle it gently, because broken pieces can cloud the clear broth.
- 3Control
Set 1100 ml anchovy broth over medium heat and warm it until bubbles begin around the edge.
Avoid a rolling boil at this stage, which can make the clean anchovy flavor taste harsh.
- 4Season
Stir in 1 tsp minced garlic and only part of the 1 tbsp soup soy sauce first.
Season lightly now, because the green laver will add its own briny saltiness at the end.
- 5Control
Add the tofu and simmer gently over medium-low heat for about 3 minutes.
The cubes should heat through while keeping clean edges, so do not stir hard after adding them.
- 6Finish
Add the green laver and cook only 30 seconds to 1 minute, loosening it through the soup.
When the color is still bright green, add the green onion, taste, and finish immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Parae-guk holds the briny ocean aroma of green laver and tofu in a quick anchovy base.
- Finish cue
- Add the green laver and cook only 30 seconds to 1 minute, loosening it through the soup.
- Avoid this
- Avoid a rolling boil at this stage, which can make the clean anchovy flavor taste harsh.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 6 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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