Nutty Deulkkae Miyeok Guk (Seaweed Soup with Perilla Seeds)
A meatless soup made by simmering in-season fresh seaweed with rich 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 →
This soup features the bouncy, crunchy texture of fresh, in-season seaweed infused with a deep ocean aroma. With no beef, perilla oil and perilla seed powder alone provide a savory, deep flavor. Simmer gently for over 10 minutes, and anyone can easily make it.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Fresh seaweed (mulmiyeok) (or fresh seaweed (miyeok))1 bundle, 200 g
- Water5 cups
- Perilla oil (or toasted sesame oil)2 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Salta little
- Perilla seed powder2 tbsp
- The sporophyll part near the stem of fresh seaweed softens to some degree as it cooks, so do not trim it all off; just cut away the very hard tip.
Steps
Prepare the ingredients
The sporophyll part near the stem of fresh seaweed softens to some degree as it cooks, so do not trim it all off; just cut away the very hard tip.
Clean the fresh seaweed
Wash the seaweed by shaking it with your hands, then grab a few strands at a time and slide your hand along them to strip away any attached debris, washing multiple times.
Cut the cleaned fresh seaweed into bite-sized pieces.
It is also delicious tossed with cho-gochujang seasoning and eaten as a salad just like this.
Stir-fry the seaweed
Heat 2 tbsp of perilla oil or toasted sesame oil in a pot, add the seaweed, and stir-fry briskly.
The seaweed will turn green the moment heat is applied. Once it has completely changed color and the stiff seaweed has softened from stir-frying...
Simmer
Pour in 5 cups of water, add 1 tbsp of tuna extract sauce (chamchi-aek) and 1 tbsp of soup soy sauce (guk-ganjang), and simmer gently for over 10 minutes so the nutrients and flavor of the seaweed infuse well into the broth.
If you want a richer broth, simply increase the cooking time.
Taste the seaweed broth, adjust with salt if it is bland, add 2 tbsp of perilla seed powder, and bring to a quick boil.
Finish
When dried seaweed is soaked and simmered gently, it makes a savory, tender seaweed soup.
Fresh seaweed gives the soup a bouncy texture and a fragrant broth infused with ocean flavor.
Because it is raw fresh seaweed, there may be a fishy scent, but briefly blanching it in boiling water before use will take care of that.
The crunchy chew of the seaweed stems is also fun.
Even without meat, making it with perilla seeds yields a hearty and delicious seaweed soup that leaves nothing to be desired.
Ppunwife's tips
- If you want a richer broth, simply increase the cooking time.
- Because it is raw fresh seaweed, there may be a fishy scent, but briefly blanching it in boiling water before use will take care of that.
FAQ
What should I do if I am concerned about the characteristic fishy smell of fresh seaweed?
Briefly blanching the seaweed in boiling water before cooking will reduce the fishy taste.
Do I need to trim off all the stem parts of the fresh seaweed?
The sporophyll part along the stem softens as it cooks, so you only need to cut away the excessively hard tip.
If I do not have perilla oil, can I substitute toasted sesame oil?
It is perfectly fine to stir-fry using 2 tbsp of toasted sesame oil instead of perilla oil.
How can I achieve a deeper, richer broth flavor?
After adding the soup soy sauce and tuna extract sauce, increase the gentle simmering time to thoroughly extract the flavor from the seaweed.
