Main ingredients 🥩
raw seaweedtuna saucegarlicgreen onionchili peppereggsesame oil
Lim Sung-geun's Super Simple Egg Kimbap Soup
A warm and savory kimbap soup made in just 5 minutes using leftover seaweed and tuna sauce from your fridge
🙋 Recommended for
- ⭐ Those craving a warm, quick soup on rainy or cold days
- ⭐ People looking to use up leftover raw seaweed or beginners struggling to make flavorful broths
Ingredients needed 🛒2 servings
- 5–10 sheets of unseasoned raw seaweed
- enough water
- 3 tablespoons tuna sauce
- 4 cloves garlic
- a small amount green onion
- 1 chili pepper (optional)
- 1 egg
- 1 teaspoon sesame oil
Recipe 🍳
- Gently toast the raw seaweed on a frying pan, flipping it carefully to avoid burning, to enhance its nutty flavor.
- Tear or cut the toasted seaweed into bite-sized pieces and place them in a pot, then add water and bring to a boil.
- Once the water boils, add 3 tablespoons of tuna sauce to season the broth.
- Coarsely chop 4 cloves of garlic and add to the pot, along with finely sliced green onion and chili pepper.
- In a bowl, lightly beat 1 egg, then slowly pour it into the boiling broth in a steady stream.
- Do not stir immediately after adding the egg; let it sit undisturbed for about 40 seconds until the egg forms delicate strands.
- Finally, drizzle 1 teaspoon of sesame oil around the soup for added aroma, then serve in a bowl.
- Lightly toast the raw seaweed in a pan to bring out its flavor, then tear into bite-sized pieces.
- Add the seaweed and water to a pot, bring to a boil, then season with tuna sauce.
- Add chopped garlic, green onion, and chili pepper, and simmer together.
- Slowly pour in the beaten egg, letting it cook naturally, then finish with sesame oil.
Cooking tips 💡
- Even if the seaweed has turned slightly purple or brown due to improper fridge storage, it can still be used—just toast it well to eliminate any fishy taste and enjoy a delicious result.
- Avoid stirring immediately after adding the egg mixture, as this will cloud the broth; wait about 40 seconds for the egg to form soft strands naturally for a clean appearance.
- If you have dried anchovy stock or fish stock at home, use it instead of plain water for a much deeper, richer flavor.
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