Ttukdak Hyung's Scallop Seaweed Soup

Name: Ttukdak Hyung's Scallop Seaweed Soup
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: perilla oil; soup soy sauce; soaked seaweed; steamed scallop liquid (broth); scallop meat

A clear, deeply savory seaweed soup made by sautéing seaweed in perilla oil, then simmering it with scallop broth and plump scallop meat.

20 min Difficulty Easy Soups & stews

Main ingredients

perilla oil soup soy sauce seaweed red scallops

Ingredients needed

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perilla oil soup soy sauce seaweed red scallops

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Ttukdak Hyung's King Beef Seaweed Soup

A rich broth is made by simmering king beef and pork belly with ginseng and dried jujubes, then seasoned with soaked dried seaweed to create a savory and hearty king beef seaweed soup.

1 hr 15 minNormalSoups & stews

king beefdried seaweedsoy sauceflower saltinstant dashi

soupentertainingmeat dish

Aha Bujang's Scallop Doenjang Jjigae

A camping-style doenjang jjigae that brings out the savory depth and refreshing seafood broth using fresh scallops.

20 minEasySoups & stews

scallopsdoenjangminced garlicgochugarubeef dashida

camping foodsoup dishhome-cooked meal

2 servings

Recipe

Soak dried seaweed thoroughly in water.
Gently squeeze the soaked seaweed to remove excess water.
Cut the drained seaweed into bite-sized pieces.
Add nutty perilla oil to a pot, then add soup soy sauce and the prepared soaked seaweed.
Sauté until the seaweed turns vibrant in color and becomes tender.
Once the seaweed is sufficiently sautéed, generously pour in the reserved milky scallop liquid (broth) and add the scallop meat.
Increase the heat to let the ingredients meld together.
Simmer over low heat until the broth develops a deep flavor, then serve.

Soak dried seaweed in water, then squeeze out the water and cut it.
Add perilla oil and soup soy sauce to a pot, then evenly sauté the soaked seaweed.
Pour in the scallop broth and scallop meat, and simmer thoroughly to develop a deep flavor.

Cooking tips

Unlike beef seaweed soup, the steamed scallop liquid itself has strong saltiness and savory flavor, so add only a small amount of soup soy sauce or salt initially and adjust the seasoning later.
Seaweed soup develops a much deeper, inherent flavor when simmered gently over low heat for a long time after cooking, or when cooled slightly and reheated, rather than right after cooking.

Recommended for

Those who want to make a clean, refreshing seaweed soup with the unique flavor of shellfish instead of beef seaweed soup.
Those who want to serve a unique and luxurious soup dish generously filled with scallop meat on a birthday or special occasion.
Those who enjoy the fantastic textural harmony of tender seaweed and plump, sweet scallop meat.