Abalone and Seaweed Soup: A Symphony of Textures and Flavors
Nourishing Abalone and Seaweed Soup for a Wholesome Meal
Indulge in the comforting and deeply flavorful Abalone and Seaweed Soup, a classic Korean dish that never fails to delight. This recipe brings together the tender, silky texture of rehydrated seaweed with the satisfying chewiness of fresh abalone. The resulting broth is remarkably clean, savory, and incredibly nourishing, making it perfect for any occasion, from a simple family meal to a special celebration.
Main Ingredients- 250g Dried Seaweed (rehydrated, about 3-4 servings; adjust amount to your preference)
- 6 Fresh Abalone
Cooking Instructions
Step 1
Thoroughly clean the fresh abalone. Carefully detach the abalone meat from its shell. Remove the hard mouthpart located between the meat and the visceral mass. Use a scrub brush to gently clean the surface of the abalone meat and innards, removing any sand or grit. Be careful not to scrub too hard, as this can damage the abalone meat.
Step 2
Briefly blanch the cleaned abalone in boiling water for exactly 10 seconds. This step helps to remove any residual ocean smell and improves the texture of the abalone.
Step 3
Separate the abalone meat from its innards after blanching. It’s common practice in Korean cuisine to discard the abalone innards as they can impart a strong, fishy flavor to soups. Reserve the abalone meat for the soup.
Step 4
Prepare the abalone meat. For three of the abalone, make shallow scores on the surface of the meat with a knife, leaving them whole. Slice the remaining three abalone into bite-sized pieces. Scoring the abalone helps it to absorb flavors and tenderize when cooked.
Step 5
For special occasions like birthdays, you can get creative! You might shape the abalone into a heart or arrange the seaweed in a heart shape for a festive presentation. (This step is optional for everyday cooking.)
Step 6
Have your rehydrated dried seaweed ready, approximately 250g. If using dried seaweed, soak it in cold water for about 20-30 minutes until softened. Avoid over-soaking, as it can become mushy. (Feel free to adjust the amount of seaweed based on how many people you are serving.)
Step 7
Heat 2 tablespoons of sesame oil in a pot or large pan over medium heat. Add the rehydrated seaweed and the prepared abalone (both whole and sliced). Sauté for about 3-4 minutes until the seaweed becomes glossy and tender. Stir in 1 tablespoon of cooking wine to eliminate any remaining fishy odors. Finally, add 1 tablespoon of minced garlic and continue to sauté until fragrant.
Step 8
Pour in 9 cups of rice water (water used to rinse rice). Bring the mixture to a boil over high heat. Once boiling, add 2 tablespoons of soy sauce for soup to provide the base seasoning. Using rice water contributes a subtle sweetness and a clearer broth.
Step 9
Taste the broth and adjust the seasoning with a pinch of salt if necessary. Reduce the heat to medium-low, cover the pot, and let the soup simmer gently for about 20 minutes. This allows the flavors of the seaweed and abalone to meld beautifully into the broth. The longer it simmers, the deeper the flavor will become.
Step 10
Just before serving, stir in 1 tablespoon of perilla seed powder for a rich, nutty aroma and flavor (this is optional). Bring the soup to a brief simmer after adding the perilla seed powder, then cover and let it rest for a moment off the heat. This creates an even more delicious and nuanced Abalone and Seaweed Soup. Enjoy it warm with a bowl of rice!
