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
Ingredients needed 2 servings
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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