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Korean Seaweed Soup Recipe
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Korean Seaweed Soup Recipe

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 2

Ingredients

  • 400 gram chicken meat 400克鸡肉
  • 8 grams dried korean seaweed 8克韩国干海藻
  • 1 litre chicken stock 1升鸡汤
  • 2 cloves garlic 2瓣蒜，切丁 roughly chopped
  • 2 slices ginger 2片姜

Instructions

Prepare the seaweed

  • Rinse the dried seaweed and soak it in water for about 5 minutes, or until soft. Squeeze out the water and chop into smaller pieces.

Slice the meat

  • Thinly slice your meat of choice. Slice against the grain to keep it tender.

Sauté the aromatics and seaweed

  • In a pot, heat a bit of oil and sauté the garlic and ginger until fragrant. Add the soaked seaweed and sauté until fragrant.

Add stock and boil

  • Pour in the chicken stock and bring it to a boil.

Add the meat

  • Once boiling, add the sliced chicken (or meat) and spread it out so it doesn’t clump. Cook for 2–3 minutes until the meat is just cooked through.

Season and serve

  • Taste and season with salt and pepper as needed. Serve hot.

Notes

  • Use Just a Small Amount of Seaweed - 
    Dried seaweed expands a lot after soaking.
  • Soak and Squeeze - 
    Soak the dried seaweed for about 5 minutes until soft, then gently squeeze out the excess water before chopping.
  • Slice the Meat Thinly - 
    Thin slices cook quickly and stay tender. Slice against the grain for better texture.
  • Sauté the Seaweed First - 
    Lightly sautéing seaweed with garlic and ginger before boiling helps bring out its aroma and deepen the flavour.
  • Adjust the Seasoning at the End - 
    If using salted stock, you may not need extra salt. Always taste before seasoning.