Abalone Miyeok Guk (Seaweed Soup with Abalone)
A clear, comforting soup made with sautéed cleaned abalone and soaked seaweed simmered in rice water.
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 →
Fresh abalone and seaweed are stir-fried in perilla oil, then simmered gently in rice water. Mild, clean, and deeply savory, this soup makes a soothing breakfast or a nourishing tonic meal.
- Servings
- 3–4 servings
- Cook time
- 15 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Abalone meat4, 100 g
- Dried seaweed (miyeok)30 g
- Perilla oil (or toasted sesame oil)2 tbsp
- Water from washing rice6 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek) (or fish sauce, fish soy sauce)1 tbsp
- Salta little
- This recipe is based on 30 g of dried seaweed and 4 small live abalones; you can also use about 2 large abalones.
- Soak the seaweed in plenty of water for at least 5 to 10 minutes until tender. Wild rock seaweed (dolmiyeok) needs to be soaked for at least 30 minutes.
- I freeze the abalone viscera to use later when making porridge. If you want to include the viscera in the soup, mince them finely and add them when sautéing the abalone.
Steps
Slice the ingredients
After cleaning the abalone, cut the meat into bite-sized pieces. Freeze the viscera to use when making porridge.
If you want to include the viscera in the soup as well, finely mince them and add them when stir-frying the abalone.
Related post on the blog (Korean)blog.naver.com/ppunwife/224036742895Refer to the photos above for how to clean the abalone.
Soak the seaweed
Soak the seaweed in plenty of water for at least 5 to 10 minutes until tender. Rinse once or twice in water and squeeze out the excess moisture.
Wild rock seaweed needs to be soaked for at least 30 minutes to soften, and you should rub it vigorously with your hands while rinsing several times to remove any sand or foreign matter.
Cut into bite-sized lengths.
Sauté the ingredients
Heat perilla oil or toasted sesame oil in a pot, add the seaweed along with 1 tbsp of soup soy sauce so the seasoning absorbs, and sauté lightly for about 2 minutes.
Add the abalone and sauté for 2 to 3 minutes until tender.
Wild rock seaweed is stiff, so it is best to double the sautéing time until it softens.
Simmer the soup
Pour in 6 cups of water from washing rice, add 1 tbsp of tuna extract sauce, and bring to a boil.
Lower the heat and simmer gently for about 10 minutes, then season with salt at the end if it tastes bland.
For wild rock seaweed, simmer for at least 20 minutes before finishing.
If you prefer the texture of the seaweed to be very soft and tender, simmer longer, replenishing water as needed if the broth reduces.
6, Complete
Finish
This is a tender seaweed soup where you can still enjoy the texture of the seaweed.
Simmering it with plenty of abalone makes the broth rich and gives it the feel of a nourishing tonic meal.
Whatever extra ingredient goes into seaweed soup, it always seems delicious.
With its clean, mild flavor, it makes an easy, comforting morning soup.
Just serve it with rice and kimchi, and you have a satisfying meal.
Ppunwife's tips
- Wild rock seaweed is stiff, so it is best to double the sautéing time until it softens nicely.
- If you prefer the seaweed to be very soft and tender, simmer longer, replenishing the broth with water as needed.
FAQ
Can I add the abalone viscera to the soup broth as well?
If you want to add the viscera, mince them finely and stir-fry them together with the abalone meat.
How do I cook this if using wild rock seaweed instead of regular seaweed?
Soak wild rock seaweed thoroughly for at least 30 minutes, wash it by rubbing vigorously, and increase both the sautéing and simmering times compared to regular seaweed.
Can I use other fish sauces instead of tuna extract sauce?
Yes, you can substitute regular fish sauce or fish soy sauce in the same amount to adjust the seasoning.
What water should I use if I do not have water from washing rice? AI-generated
Plain water works just fine, and using dried kelp broth according to your preference brings out a savory depth of flavor.
