Korean Shrimp Seaweed Soup
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Shrimp instead of beef makes this seaweed soup lighter, with a clearer taste of the sea.
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The seaweed and garlic go into sesame oil for two minutes, then the shrimp follow just until they turn pink, and the water goes in right away.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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