Rich Deulkkae Miyeok Guk (Seaweed Soup with Perilla Seeds)
A milky broth dish made by sautéing seaweed in perilla oil and simmering it with kelp broth and perilla seed powder.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Even without meat or seafood, this seaweed soup develops a rich, milky broth thanks to perilla oil and perilla seed powder. Sautéing soaked seaweed in perilla oil before gently simmering it in kelp broth yields a deeply nutty, comforting flavor. It is wonderful for birthdays or easy everyday meals.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Dried seaweed (miyeok)10 g
- Kelp broth5 cups
- Perilla oil1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Salta little
- Perilla seed powder3 tbsp
- Place 10g of dried seaweed in cold water and soak for about 30 minutes. Pre-cut packaged seaweed rehydrates well in about 30 minutes, but you can adjust the soaking time according to the package instructions.
- To make kelp broth, soak 1 sheet of dried kelp measuring 10 cm on each side in 5 cups of water.
- For the salt, use coarse sea salt or fine salt.
Steps
1. Place 10g of dried seaweed in cold water and soak for about 30 minutes.
Pre-cut packaged seaweed rehydrates well in about 30 minutes, but you can adjust the soaking time according to the package instructions.
2. Cut the soaked seaweed into bite-sized lengths.
3. Swirl perilla oil in a pot, add the seaweed, and stir-fry thoroughly until the seaweed turns tender.
4. Pour in the kelp broth.
You can pour in water steeped with dried kelp for at least 30 minutes, or you can add plain water along with dried kelp, simmer continuously until the soup is finished, and remove the kelp at the very end.
To make kelp broth, soak 1 sheet of dried kelp measuring 10 cm on each side in 5 cups of water.
5. Add soup soy sauce, and once the broth starts to boil, simmer over gentle heat for about 10 minutes.
6. Season to taste with salt (coarse sea salt or fine salt), stir in perilla seed powder, and simmer for at least 10 minutes.
Ppunwife's tips
- You can pour in water steeped with dried kelp for at least 30 minutes, or you can add plain water along with dried kelp, simmer continuously until the soup is finished, and remove the kelp at the very end.
FAQ
How do I prepare the kelp broth?
Pour 5 cups of water over one 10 cm square piece of dried kelp and let it steep for at least 30 minutes. If you did not steep it ahead of time, you can add the dried kelp directly to plain water, simmer together, and take it out once the soup is done.
How long should I soak the dried seaweed?
Submerging it in cold water for about 30 minutes is plenty. For pre-packaged seaweed, you can adjust the soaking time according to the instructions on the bag.
What do I use for seasoning besides soup soy sauce?
Season initially with soup soy sauce once the broth comes to a boil, then adjust the final seasoning to your taste with coarse sea salt or fine salt.
