Savory Seaweed Soup (Gim Guk)
How to Make a Warm and Savory Seaweed Soup: A Simple Yet Deeply Flavorful Recipe
This is a cherished Gim Guk (seaweed soup) that my aunt, who farmed seaweed, used to make often for me when I was young. I’ve upgraded this classic by creating a refreshing broth with dried shrimp and adding soft tofu for extra nutrition and a richer flavor. It’s a perfect, comforting soup to warm you up on a chilly day.
Main Ingredients- 5 sheets of dried seaweed (Gim)
- 1/2 block of tofu
- 1/2 stalk of green onion
- 1/2 cup dried shrimp
- 1/2 Tbsp salt
- 2 Tbsp anchovy sauce (fish sauce)
Cooking Instructions
Step 1
Lightly toast the dried seaweed sheets on a dry pan until they become crisp and slightly fragrant. Once toasted, place the seaweed in a plastic bag and crumble it into small pieces with your hands. (Tip: Avoid using seasoned or oily seaweed as it can make the broth cloudy; always use plain dried seaweed for the best flavor.)
Step 2
Dice the tofu into small, bite-sized cubes, about 1.5 cm (or half an inch) in size. This shape makes it easy to scoop up with the broth and adds a good source of protein.
Step 3
Finely chop the green onion into small, round slices.
Step 4
Shake the dried shrimp in a fine-mesh sieve to remove any powder or small broken pieces. This ensures a clear and clean-tasting broth.
Step 5
In a pot, combine about 1 liter (4 cups) of water, a piece of dried kelp (optional, for extra umami), and the prepared dried shrimp. Bring this to a boil to create a flavorful broth. (Pro Tip: Using dried shrimp instead of anchovies for the broth significantly reduces any fishy smell and results in a remarkably refreshing and clean taste. If you happen to have fresh shrimp leftover from making kimchi, try adding a small amount to your soups or stews – it imparts a wonderfully clean and savory flavor!)
Step 6
Once the broth is boiling, remove the kelp. Add the diced tofu to the pot. Season the soup with salt (1/2 Tbsp) and anchovy sauce (2 Tbsp). You can also add a bit of minced garlic if you like, though it’s optional. Adjust seasoning to your preference.
Step 7
After the tofu is cooked through, turn off the heat. Finally, stir in the crumbled dried seaweed and the chopped green onions. Your delicious Gim Guk is ready to serve! (Important Note: Adding the seaweed too early and boiling it for too long will cause it to break down and turn the soup mushy and cloudy. It’s best to add it right at the end after turning off the heat.)
