Kim Dae-seok's Gimbap Soup
A refreshing and rich winter delicacy soup made in just 5 minutes using only roasted seaweed and egg, without any stock
Ingredients needed 2 servings
Recipe
Cooking tips
- Lightly roasting the seaweed over low heat removes its fishy smell, but avoid over-roasting as it may develop a bitter taste.
- Do not stir immediately after adding the egg mixture—this causes the broth to become cloudy and clumps the seaweed. Wait 20 seconds for the egg to set slightly before gently mixing.
- Instead of crushing the seaweed in a plastic bag, cutting it into large pieces with scissors allows it to naturally dissolve in boiling water.
Recommended for
- People needing a warm, light soup during busy mornings.
- Those looking for a delicious way to use up leftover aged seaweed in the fridge.
- Anyone wanting a quick and easy soup when they don’t want to bother making stock.
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