Kim Dae-seok's Egg Seaweed Soup
A smooth and simple seaweed soup made by simmering toasted dried seaweed in sesame oil, then gently swirling in a soft egg mixture for a rich, velvety finish—no meat required.
Ingredients needed 3 servings
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.
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