Lim Sung-geun's Super Simple Egg Kimbap Soup

Name: Lim Sung-geun's Super Simple Egg Kimbap Soup
Cook time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

A warm and savory kimbap soup made in just 5 minutes using leftover seaweed and tuna sauce from your fridge

5 min Difficulty Easy Soups & stews

Main ingredients

raw seaweed tuna sauce garlic green onion chili pepper egg sesame oil

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raw seaweed tuna sauce garlic green onion chili pepper egg sesame oil

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Quick recipe

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.

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.

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Lim Sung-geun's Super Simple Egg Kimbap Soup

Main ingredients

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