Simple and Clean Kim Guk (Seaweed Soup)
A Gentle ‘Kim Guk’ for a Mild and Unstimulating Taste
This is a mild seaweed soup that would pair wonderfully with fried rice, bibimbap, or even cold noodles. Its subtle, refreshing broth is perfect for any meal.
Ingredients
- 3 sheets of Gimbap seaweed (lightly toasted)
- 1 egg
- 4 cups of water
- 1/2 handful of dried anchovies
- 1 sheet of kelp (approx. 5*5 cm)
- 1/2 Tbsp soy sauce (or fish sauce)
- A little green onion, chopped
Cooking Instructions
Step 1
First, let’s prepare the broth for a deep, savory flavor. In a pot, combine 4 cups of water, 1/2 handful of dried anchovies (with guts removed), and 1 sheet of kelp. Bring to a boil over medium heat. Once boiling, remove the kelp and continue to simmer the anchovies for about 10 minutes to extract a rich broth. Then, strain out the anchovies.
Step 2
While the broth is simmering, let’s prep the other ingredients. Cut the seaweed sheets into 6 equal pieces. Finely chop the green onion. In a separate bowl, lightly beat the egg, ensuring not to create too many bubbles. Toasting the seaweed slightly beforehand will enhance its nutty aroma and flavor!
Step 3
Bring the strained broth back to a boil. Once boiling, add the prepared seaweed and 1/2 Tbsp of soy sauce. Allow the seaweed to soften and infuse the broth with its umami flavor by simmering over medium heat for about 3-5 minutes. Be careful not to overcook the seaweed until it becomes too mushy.
Step 4
This is the final step. Gently drizzle the beaten egg in a circular motion around the edges of the simmering soup. Let the egg cook undisturbed for about 30 seconds until it begins to set. Then, add the chopped green onions and gently stir everything together. Once the egg is beautifully swirled into soft ribbons, turn off the heat and serve. You can adjust the seasoning with a pinch of salt to your preference.
