Soft and Comforting Seaweed Soup
Heartwarming Seaweed Soup and 4 Side Dishes for My Sick Sister
This is a story about a seaweed soup and four side dishes I made with care after stopping by the mart on my way home from work, for my sister who had eye surgery. Please boost her spirits with this soft and deeply flavored seaweed soup.
Crisp Bean Sprout Salad- 200g Bean Sprouts
- 2 Tbsp Soy Sauce (for soup)
- 1/2 tsp Minced Garlic (optional)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
Aromatic Chwinamul (Aster scaber) Salad- 150g Chwinamul (Aster scaber)
- 2 Tbsp Soy Sauce (for soup)
- 1/2 tsp Minced Garlic (optional)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
Spicy and Sweet Steamed Cheongyang Peppers- 200g Cheongyang Peppers
- 4 Tbsp Flour
- 2 Tbsp Soy Sauce
- 4 Tbsp Mirin (Rice Wine)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar (optional, adjust sweetness)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
Elegant Pork Belly Rolls with Asparagus- 200g Thinly Sliced Pork Belly
- 100g Prepared Asparagus
- Herb Salt, to taste
- Coarse Salt (for blanching asparagus)
- Olive Oil or Cooking Oil, for frying
Nutritious Seaweed Soup with Clam and Beef- 1 cup Dried Seaweed (approx. 20g)
- 150g Prepared Clam Meat
- 150g Beef (for soup)
- 1.5L Anchovy and Kelp Broth
- 3 Tbsp Soy Sauce (for soup, or to taste)
- 1 Tbsp Sesame Oil
- 1/2 tsp Minced Garlic (optional)
- 150g Chwinamul (Aster scaber)
- 2 Tbsp Soy Sauce (for soup)
- 1/2 tsp Minced Garlic (optional)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
Spicy and Sweet Steamed Cheongyang Peppers- 200g Cheongyang Peppers
- 4 Tbsp Flour
- 2 Tbsp Soy Sauce
- 4 Tbsp Mirin (Rice Wine)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar (optional, adjust sweetness)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
Elegant Pork Belly Rolls with Asparagus- 200g Thinly Sliced Pork Belly
- 100g Prepared Asparagus
- Herb Salt, to taste
- Coarse Salt (for blanching asparagus)
- Olive Oil or Cooking Oil, for frying
Nutritious Seaweed Soup with Clam and Beef- 1 cup Dried Seaweed (approx. 20g)
- 150g Prepared Clam Meat
- 150g Beef (for soup)
- 1.5L Anchovy and Kelp Broth
- 3 Tbsp Soy Sauce (for soup, or to taste)
- 1 Tbsp Sesame Oil
- 1/2 tsp Minced Garlic (optional)
- 200g Thinly Sliced Pork Belly
- 100g Prepared Asparagus
- Herb Salt, to taste
- Coarse Salt (for blanching asparagus)
- Olive Oil or Cooking Oil, for frying
Nutritious Seaweed Soup with Clam and Beef- 1 cup Dried Seaweed (approx. 20g)
- 150g Prepared Clam Meat
- 150g Beef (for soup)
- 1.5L Anchovy and Kelp Broth
- 3 Tbsp Soy Sauce (for soup, or to taste)
- 1 Tbsp Sesame Oil
- 1/2 tsp Minced Garlic (optional)
Cooking Instructions
Step 1
1. Prepare the Crisp Bean Sprout Salad: Wash the bean sprouts thoroughly and drain. Blanch them in boiling water for 1-2 minutes until crisp-tender; be careful not to overcook. Immediately rinse with cold water, drain well, and let them cool slightly in a colander.
Step 2
In a bowl, combine the cooled bean sprouts with soy sauce (for soup), minced garlic (if using), sesame oil, and toasted sesame seeds. Gently toss to combine. Your delicious bean sprout salad is ready.
Step 3
2. Make the Aromatic Chwinamul Salad: Blanch the prepared chwinamul (Aster scaber) in boiling water with a pinch of coarse salt until vibrantly green. Avoid overcooking. Rinse with cold water, drain thoroughly, and cut into bite-sized pieces.
Step 4
In a bowl, add the cut chwinamul, soy sauce (for soup), minced garlic (if using), sesame oil, and toasted sesame seeds. Gently mix and knead the ingredients together to create a flavorful chwinamul salad.
Step 5
3. Create the Spicy and Sweet Steamed Cheongyang Peppers: Remove the stems from the Cheongyang peppers, wash them, and pat dry. Place them in a plastic bag with 4 Tbsp of flour. Shake the bag gently to coat the peppers evenly with flour.
Step 6
Prepare a steamer by adding water and bringing it to a boil. Arrange the flour-coated peppers in the steamer basket, sprinkle with a little water, and steam for about 5-7 minutes. They should be tender but still have a slight bite; avoid steaming them until mushy.
Step 7
While the peppers are steaming, prepare the sauce: In a bowl, combine soy sauce, mirin, gochugaru, minced garlic, sugar (if using), sesame oil, and toasted sesame seeds. Once the peppers are steamed, add them to the sauce and gently toss to coat. Your spicy and sweet steamed peppers are ready.
Step 8
4. Assemble the Elegant Pork Belly Rolls with Asparagus: Trim the asparagus and blanch it in boiling water with a pinch of coarse salt until crisp-tender. Rinse with cold water, drain, and lightly season with salt.
Step 9
Lightly season the thinly sliced pork belly with herb salt. Place a piece of blanched asparagus on one end of a pork belly slice and roll it up tightly. The thin pork belly will wrap easily around the asparagus.
Step 10
Heat a little olive oil (or cooking oil) in a frying pan over medium heat. Place the pork belly rolls seam-side down and cook until golden brown and crispy on all sides, ensuring the pork belly is fully cooked through.
Step 11
5. Make the Nutritious Seaweed Soup: Soak the dried seaweed in cold water for at least 30 minutes until fully rehydrated. Rinse it thoroughly, squeeze out excess water, and cut into bite-sized pieces. Heat 1 Tbsp of sesame oil in a pot over medium-low heat. Add the prepared seaweed, clam meat, and beef, and sauté until the beef is lightly browned. Sautéing enhances the flavor.
Step 12
Pour in the anchovy and kelp broth (1.5L) and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 10-15 minutes, allowing the seaweed to become tender. Season with soy sauce (for soup) to taste. You can add a little minced garlic if desired. Serve hot and enjoy this comforting soup.
