Kim Ho-yoon's Sea Urchin Roe Seaweed Soup

• 15g sea mustard (miyeok)
• a little sea water
• a little sesame oil
• 1 tablespoon soup soy sauce
• 120g sea urchin roe
• 1/3 teaspoon clam dashida
• 500ml rice-rinsing water

Recipe 🍳

Cooking tips 💡

• When stir-frying the seaweed, using water or rice-rinsing water instead of sesame oil eliminates the seaweed's characteristic heaviness and makes the broth much cleaner.
• If you stir immediately after adding the sea urchin roe, the roe will break apart and make the broth messy, so let it cook gently as is to preserve its texture.

Recommended for 🙋

• ⭐Those looking for a special-occasion soup to serve at a parent's birthday or as a guest-worthy dish.
• ⭐Those who prefer a pure, clean seafood broth over artificial seasoning flavors.