Korean Shrimp Seaweed Soup
Quick answer
Saeu-miyeok-guk is a Korean seaweed soup made with shrimp rather than the more common beef, producing a lighter, ocean-forward bowl that carries a distinct marine clarity.
What makes this special
- Saeu-miyeok-guk sautés shrimp and seaweed in sesame oil for an ocean-forward flavor.
- Seaweed and shrimp stir-fried in sesame oil first to cut fishiness
- Shrimp sauteed until pink locks sweetness into the oil
Key ingredients
Core cooking flow
- 1 Soak 12 g dried seaweed in cold water for 10 minutes, until it loosens and opens up.
- 2 Pat 180 g peeled medium shrimp dry with paper towels, then season lightly with 1/4 teaspoon black pepper.
- 3 Set a pot over medium heat and warm 1 tablespoon sesame oil.
Saeu-miyeok-guk is a Korean seaweed soup made with shrimp rather than the more common beef, producing a lighter, ocean-forward bowl that carries a distinct marine clarity. The preparation begins by sauteing rehydrated seaweed and minced garlic together in sesame oil, a step that reduces any raw seaweed smell and builds a warm, nutty base before liquid is added. Shrimp are added to the pan and cooked just until they begin to turn pink, at which point their natural sweetness transfers into the seasoned oil. Water is poured in and the soup simmers on medium-low heat for twelve minutes, long enough for the mineral richness of the seaweed and the delicate shellfish umami to merge into a unified, clean-tasting broth. Soup soy sauce and salt provide the final seasoning without muddying the clarity of the stock. The textural interplay between the slippery, tender seaweed and the firm, bouncy shrimp makes each spoonful more satisfying than either ingredient would be on its own, and the overall lightness of the broth makes it a natural choice as a restorative meal or a birthday soup when a beef-heavy version feels too rich.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Soak 12 g dried seaweed in cold water for 10 minutes, until it loosens and opens up.
Rinse it once, squeeze out excess water firmly, and cut any long strands into spoon-friendly lengths.
- 2Season
Pat 180 g peeled medium shrimp dry with paper towels, then season lightly with 1/4 teaspoon black pepper.
Removing surface moisture helps the shrimp saute cleanly instead of steaming and keeps the broth clearer later.
- 3Control
Set a pot over medium heat and warm 1 tablespoon sesame oil.
Add the seaweed and 1 teaspoon minced garlic, then stir-fry for about 2 minutes, until the seaweed looks glossy and the raw sea smell softens.
- 4Heat
Add the shrimp and spread them so they are not piled up.
Saute for about 1 minute, just until the outside starts turning pink, then get ready to add water before the shrimp firm up too much.
- 5Control
Pour in 900 ml water and scrape the bottom gently to release the flavored oil into the broth.
Once it boils, lower to medium-low heat and simmer for 12 minutes, keeping the bubbles steady but not violent.
- 6Finish
Season with 1 tablespoon soup soy sauce and 1/4 teaspoon salt, then simmer 2 more minutes.
Taste the broth, make sure it is clear and not overly salty, and serve while the shrimp are still bouncy.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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