Kim Dae-seok's Egg Seaweed Soup

• dried seaweed 20g (soaked for 30 minutes)
• egg 1
• sesame oil 1 tablespoon
• minced garlic 1/2 tablespoon
• soup soy sauce 2 tablespoons
• sand lance fish sauce 1 tablespoon
• mirin 2 tablespoons
• sea salt 1 tablespoon (levelled off)
• barley shrimp powder 1 pinch

Recipe 🍳

Cooking tips 💡

• Do not over-stir the egg mixture, as it will spread out too much and make the broth cloudy.
• Simmering with less water initially yields a much richer, deeper seaweed flavor compared to adding all the water at once.
• The final pinch of barley shrimp powder is essential—it tames the oily richness of the seaweed and delivers a clean, satisfying umami finish.

Recommended for 🙋

• ⭐Those who want a deep, flavorful broth using only basic ingredients like eggs and seaweed—no beef or dried anchovies needed.
• ⭐Busy people looking for a quick, soothing, and smooth bowl of soup they can enjoy guilt-free during a hectic morning.