Crab and Seaweed Soup (Ggotge Miyeokguk)
Crab and Seaweed Soup: Who Knew These Two Would Be Such a Perfect Pair!
Have you ever tried seaweed soup made with white fish like flounder, halibut, or cod? They say it offers an exceptionally refreshing broth. I tried making it with crab, and the resulting soup was a revelation – the brininess of the crab exploded with umami, making me wonder why I hadn’t thought of adding it sooner! This recipe unlocks a depth of flavor you won’t want to miss.
Ingredients
- 1 Tbsp minced green onion (optional)
- 1/2 Tbsp minced garlic
- A little sesame oil
- 20g dried seaweed
- 2 cups water from soaking seaweed
- 3 cups stock (anchovy/kelp, etc.)
- Crab (cleaned)
- 1 Tbsp cooking wine or sake (to remove fishiness)
- 1 Tbsp soy sauce for soup (gukganjang)
- Salt to taste
Cooking Instructions
Step 1
Heat a little sesame oil in a pot over medium-low heat. Add minced garlic and minced green onion (optional) and sauté until fragrant. While some may not typically add green onion to miyeokguk, a small amount can enhance the umami. Be mindful not to add too much, as it might overpower the natural flavor of the seaweed.
Step 2
Add the rehydrated seaweed and soy sauce for soup (gukganjang) to the pot. Stir-fry over medium-low heat until the seaweed is lightly wilted and coated. This step helps to deepen the flavor of the seaweed.
Step 3
Pour in the 2 cups of water that the seaweed was soaked in and bring to a gentle boil. Once boiling, gradually add the 3 cups of stock in two or three stages. Instead of adding all the stock at once, dividing it helps to create a richer and more refreshing broth. Wait for the soup to return to a simmer after each addition.
Step 4
Adding the stock in stages is key to developing a deeper flavor. After the first addition of stock simmers, add the second, let it simmer, and then add the final portion. This gradual process allows the flavors from the ingredients to fully infuse into the broth, creating a wonderfully complex taste.
Step 5
Add the cleaned crab to the pot. If using frozen crab, rinse it under cold water after thawing to remove any surface impurities.
Step 6
To ensure a clean taste, add 1 tablespoon of cooking wine or sake. This is especially helpful for removing any residual fishy odor or gaminess from frozen crab, contributing to the soup’s refreshing quality.
Step 7
Reduce the heat to low. Taste the soup and season with salt as needed. Let it simmer gently for a little longer to allow all the flavors to meld together beautifully. The longer it simmers, the deeper the flavor becomes.
Step 8
This crab and seaweed soup actually tastes better the next day, and even better after being reheated multiple times! The crab’s essence continues to infuse into the broth, creating an unparalleled depth of flavor. The true magic of this soup is revealed with every subsequent spoonful.
Step 9
While the crab adds a wonderful essence to the soup, this recipe prioritizes the broth’s flavor. Therefore, the crab meat itself might be a bit drier, as its primary role is to enrich the soup, not to be the main fleshy component.
