Korean Shrimp Seaweed Soup
Saeu-miyeok-guk is a Korean seaweed soup made with shrimp instead of the more common beef, producing a lighter bowl with a distinct marine character. The preparation begins by sautéing rehydrated seaweed and garlic in sesame oil, a step that reduces any raw ocean smell and builds a nutty base. Shrimp are added to the pan and cooked just until they begin to turn pink, at which point their natural sweetness melts into the oil. Water is poured in and the soup simmers on medium-low heat for twelve minutes, allowing the mineral-rich seaweed and the shellfish umami to merge into a cohesive broth. Soup soy sauce and salt provide the final seasoning. The texture of the slippery seaweed against the firm shrimp makes each spoonful interesting, and the overall effect is clean and ocean-forward - a lighter alternative to the traditional beef-based version.
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Instructions
- 1
Soak dried seaweed in cold water for 10 minutes, squeeze, and cut.
- 2
Pat shrimp dry and season lightly with black pepper.
- 3
Heat sesame oil in a pot and stir-fry seaweed with garlic for 2 minutes.
- 4
Add shrimp and cook 1 minute until they begin to turn pink.
- 5
Add water, bring to a boil, then simmer on medium-low for 12 minutes.
- 6
Season with soup soy sauce and salt, then simmer 2 more minutes.
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