Jeju Sea Snail (Bomal) Seaweed Soup
Taste the Jeju Sea at Home! A Recipe for Rich and Savory Bomal Seaweed Soup
Today, I made ‘Bomal Seaweed Soup,’ capturing the fresh taste of the Jeju sea. The Bomal (sea snail) noodle soup and porridge I enjoyed during my recent trip to Jeju were unforgettable. Missing that deep, savory flavor, I ordered fresh Bomal and carefully made this seaweed soup at home. Let’s create this Bomal Seaweed Soup that will make you feel like you’re by the Jeju coast!
Ingredients- 200g prepared sea snails (Bomal)
- 2 handfuls dried seaweed (approx. 10-15g)
- 2 Tbsp sesame oil
- 2L rice water
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 1/2 Tbsp salt, if needed for seasoning adjustment
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 20 minutes until fully rehydrated. This will soften the seaweed and remove any debris. Once rehydrated, rinse it thoroughly, squeeze out excess water, and cut it into bite-sized pieces.
Step 2
These are the fresh Jeju sea snails I ordered online. Gently rinse them under running water to remove any surface impurities, then drain them in a colander.
Step 3
Heat 2 tablespoons of sesame oil in a pan over medium heat. Add the prepared sea snails and sauté. As you stir and lightly mash the innards of the snails with a spoon or spatula, their unique, rich flavor will be released, making the soup broth much more robust.
Step 4
Continue to stir-fry the sea snails until their shells look glossy and a savory aroma fills the air. This step is crucial for bringing out the full flavor of the sea snails.
Step 5
Once a savory scent emerges from the sea snails, add the rehydrated seaweed and sauté them together. Stir-frying the seaweed with the sea snails makes the texture softer and the broth richer. Now, add 3 tablespoons of soy sauce for soup to season, and stir-fry for about 3 minutes to allow the flavors to meld into the seaweed and snails.
Step 6
Next, pour 2 liters of rice water into the pot and bring it to a rolling boil over high heat. Using rice water instead of plain water will create a more savory and deeper broth. Seaweed soup gets richer the longer it simmers, so it’s good to start with a vigorous boil.
Step 7
Once the soup boils, reduce the heat to medium-low and let it simmer gently for about 30 minutes. This slow simmering allows the flavors of the sea snails and seaweed to infuse thoroughly into the rice water, creating a deep and rich broth.
Step 8
After 30 minutes, taste the soup and add 1/2 tablespoon of salt if it needs more seasoning. For this recipe, I focused on highlighting the natural taste of the sea snails without using strong garlic or other spices. The sea snails’ own flavor is more than enough!
Step 9
Voila! The Bomal Seaweed Soup is complete, showcasing the deep, rich color of the sea snails infused into the beautiful broth. The combination of the incredibly rich soup, tender seaweed, and chewy sea snails is simply divine. Enjoy it with a warm bowl of rice!
