Main ingredients 🥩
perilla oilsoup soy sauceseaweedred scallop
Ttukdak Hyung's Gari Miyeokguk
A clear, deep umami-packed seaweed soup made by stir-frying seaweed in perilla oil, then simmering with scallop broth and plump scallop meat.
🙋 Recommended for
- ⭐ Those who want to make a clean and refreshing seaweed soup with clam-like broth instead of beef seaweed soup
- ⭐ Those who want to serve a unique and elegant soup with plenty of scallop meat on birthdays or special occasions
- ⭐ Those who enjoy the fantastic textural combination of tender seaweed and plump, sweet scallop meat
Ingredients needed 🛒2 servings
- perilla oil
- soup soy sauce
- rehydrated seaweed
- scallop steaming liquid (broth)
- scallop meat
Recipe 🍳
- Soak dried seaweed in water until fully rehydrated, then gently squeeze out excess water and cut into bite-sized pieces.
- Heat a pot with fragrant perilla oil, add soup soy sauce and the prepared rehydrated seaweed, and stir-fry until the seaweed becomes bright in color and tender.
- Once the seaweed is thoroughly stir-fried, pour in the reserved cloudy scallop broth generously and add the scallop meat.
- Bring to a boil, then simmer over low heat until the flavors meld and the broth deepens, then serve.
- Soak dried seaweed in water, squeeze out moisture, and cut into pieces.
- Heat pot with perilla oil and soup soy sauce, stir-fry the rehydrated seaweed evenly.
- Add scallop broth and scallop meat, simmer until the flavors are deep and rich.
Cooking tips 💡
- Unlike beef seaweed soup, the scallop steaming liquid itself has strong saltiness and umami, so initially add only a small amount of soup soy sauce or salt, then adjust seasoning later.
- Seaweed soup develops a much deeper flavor if simmered gently over low heat for a longer time, or if allowed to cool and then reheated, rather than served immediately.
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