A staple in Korean home cooking, this seaweed soup is packed with the rich flavors of chicken broth, seaweed, and garlic. It's a simple yet deeply satisfying dish, known for its heartwarming and gentle taste, often served for birthdays or postpartum recovery.
Ingredients
Main Ingredients (2-3 servings)
- Chicken thighs (for karaage) 250-300g
- Dried cut seaweed 5g
- Scallion (green part) 1/3 stalk
Seasonings
- Grated garlic 1 clove
- Cooking Sake (Rice Wine) 2 tbsp
- Toasted white sesame seeds 1 tsp
- Sesame oil 1 tbsp
- Soy sauce 4 tsp
- Water 3 cups
- Salt (to taste)
- Dried red chili pepper (seeds removed) 1 pc
- Coarsely ground black pepper (optional)
Steps
- Lightly rinse 5g of dried cut seaweed, then soak in water to rehydrate. Squeeze out excess water once rehydrated. (Tip: Using a generous amount of seaweed enhances the umami.)
- Lightly season 250-300g of chicken thighs (for karaage) with salt.
- Heat sesame oil in a pot.
- Add the drained seaweed and 1 clove of grated garlic to the hot sesame oil and stir-fry briefly. (Tip: Stir-frying seaweed and garlic in sesame oil brings out their aroma and umami.)
- Add 2 tbsp of Cooking Sake (Rice Wine).
- Once fragrant, add 3 cups of water.
- Add the seasoned chicken and bring to a boil. (Tip: Adding chicken to cold liquid helps release more flavor.)
- Skim off any scum that rises to the surface. (Tip: Carefully removing scum results in a clear, flavorful broth.)
- Add 1 dried red chili pepper (seeds removed) if desired, and season with 4 tsp of soy sauce.
- While the soup simmers, thinly slice 1/3 stalk of scallion.
- Add the sliced scallions for the finishing touch and simmer briefly.
- Taste and adjust seasoning with salt as needed.
- Serve in bowls and sprinkle with 1 tsp of toasted white sesame seeds. Garnish with coarsely ground black pepper if desired.
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