Main ingredients 🥩
seaweedsea breamolive oilsoup soy saucesand lance fish sauce
Fabri's Sea Bream Miyeokguk
A unique K-style seaweed soup made with sea bream fillet and olive oil, common Italian ingredients, achieving a creamy and refreshing broth without any fishiness.
🙋 Recommended for
- ⭐ For those who want to make a light and nutritious seaweed soup using white fish instead of beef.
- ⭐ For those curious about a clean, milky fish broth created by combining olive oil and fish.
Ingredients needed 🛒3 servings
- Dried seaweed, an appropriate amount
- 2 sea bream fillets
- Olive oil, generously
- 2 tbsp soup soy sauce
- 1 tbsp sand lance fish sauce
- A pinch of salt
- Water, an adequate amount
Recipe 🍳
- Soak the dried seaweed in cold water until fully rehydrated, then squeeze out excess water and cut into bite-sized pieces.
- Check the sea bream fillets for any small bones, then season lightly with salt and set aside.
- Heat a generous amount of olive oil in a pot, add the prepared sea bream fillets, and cook until golden brown on both sides.
- Once the fish is partially cooked, lightly crush it, then add the soaked seaweed and stir-fry thoroughly so that the oil coats everything evenly.
- When the seaweed and fish flesh are well combined, add enough water to fully cover the ingredients, and bring to a boil over high heat.
- Once boiling, reduce to medium-low heat and simmer gently until the broth turns milky and develops a deep flavor.
- Add 2 tablespoons of soup soy sauce and 1 tablespoon of sand lance fish sauce to enhance the savory depth, adjust seasoning with salt if needed, and bring to a brief boil to finish.
- Soak and cut the seaweed, and season the sea bream fillets with salt.
- Heat olive oil in a pot, cook the sea bream, then add the seaweed and stir-fry thoroughly.
- Add water, simmer over gentle heat, and season with soup soy sauce and sand lance fish sauce.
Cooking tips 💡
- Using high-quality olive oil instead of sesame oil effectively eliminates the fishy smell and gives a clean, mild aftertaste.
- Make sure to cook the fish fillets until the surface is nicely golden before stir-frying with the seaweed; this helps extract a rich, broth-like depth.
- Rather than seasoning only with salt, adding a small amount of sand lance fish sauce dramatically enhances the oceanic umami and deepens the flavor.
Shop ingredients on Coupang(Ad)
You might also like
Okjubu's Squid Perilla Seed Seaweed Soup
An unusual nourishing seaweed soup simmered deeply and richly with abundant taurine from squid and a fragrant perilla seed powder.
squidwakameoniongarlicdried anchovy sauce
restorative foodbrothy dishhome meal
Baek Jong-won's Beef Seaweed Soup
A beef seaweed soup recipe that enhances depth of flavor by sautéing beef and seaweed in sesame oil with soy sauce to season the ingredients thoroughly, then combining soy sauce and fish sauce for a rich, savory taste.
seaweedbeefsesame oilsoy saucefish sauce
quick and easyhome cookingbroth dish
Ttukdak Hyung's Beef Seaweed Soup
A rich and savory beef seaweed soup made by stir-frying beef and seaweed in sesame oil and soy sauce.
soy saucebeefminced garlic
brothy dishrice-friendlyhearty
Baek Jong-won's Dried Pollack and Seaweed Soup
A hangover soup made with dried pollack, softened by soaking, and seaweed, seasoned with fish sauce for umami, then simmered until deeply flavorful and refreshing.
SeaweedDried pollack stripsSesame oilGarlicSoup soy sauce
super easyhome mealbrothy dish
School Chef's Beef Miyeokguk
Beef Miyeokguk that maximizes deep and savory umami flavor using rice water and tuna extract.
beefkelpsesame oilgarlicmirin
brothy dishhome meal생일상
Okjubu's Perilla Seed Potato Seaweed Soup
A hearty seaweed soup featuring fragrant perilla seed powder and tender seasonal potatoes, with dumpling wrappers added like handmade noodles for a satisfying bite.
potatoseaweeddried anchovy brothsoy sauceanchovy sauce
들깨미역국home mealbrothy dish