Savory and delicious tuna seaweed soup.
Seaweed SoupIngredients
- 16g of dried seaweed (miyeok).
- 1 can of tuna (a large size, approximately 250g, is recommended).
- 1.8 liters of water.
- 1 tablespoon of minced garlic.
- 2 tablespoons of soup soy sauce (guk-ganjang).
- Anchovy fish sauce, 2 tablespoons.
- 0.5 to 1 teaspoon of flower salt or sea salt (for final seasoning adjustment).
- 1 tablespoon of sesame oil.
- 500ml of water for soaking seaweed (miyeok) + 1 teaspoon of salt.
Instructions
Dissolve 1 teaspoon of salt in 500ml of water, then add 16g of dried seaweed (miyeok) and soak for 20 minutes.
Rinse the dried seaweed (miyeok) briefly under running water, squeeze out any excess moisture, and then cut it into pieces about 2-3 cm in length.
Carefully drain the oil from the can of tuna and set it aside in a sieve.
In a pot, combine 4 tablespoons of reserved tuna oil, 1 tablespoon of minced garlic, the prepared seaweed (miyeok), and 2 tablespoons of guk-ganjang (Korean soup soy sauce).
Over medium heat, stir-fry until all the oil and moisture have evaporated from the bottom of the pan, removing any fishy smell and enhancing the umami flavor.
Pour in 1.8 liters of water and 2 tablespoons of anchovy fish sauce, then cover and bring to a boil.
Once the broth starts to simmer, reduce the heat to low, cover it with a lid, and let it cook gently for 10 minutes.
Add all of the prepared tuna meat and cover again, simmering for another 5 minutes.
Adjust the final seasoning with salt (0.5 to 1 teaspoon).
Just before turning off the heat, add one tablespoon of sesame oil and stir it in to enhance the flavor with its nutty aroma. Then, proceed with cooking the Korean radish.