Key steps in this recipe
Here are the key steps to make this dish at home! If I’m being honest, this dish does take some time to make. But you can make a few portions and share it with friends/family. This is such a perfect winter hosting dish!
Firstly, you need to braise the white radish. Ideally, you should cut them into small coins and keep them a consistent size. As I wasn’t hosting and just enjoying this for myself and my fiancé, I had them in different sizes.
My interpretation of this dish from the show is a sweet soy braise.
A second key step is julienning the scallions/green onions. These are deep fried and add a really nice texture and fragrant taste to the dish. It reminds me of fried garlic.
Although this is only a garnish, it makes a big difference. Do not skip this step!
Another key step is to cut the scallop into thin slices and quickly sear them for a couple seconds on one side to prevent overcooking.
This adds a delicate feel to the dish.
What sets this seaweed soup apart from traditional Korean miyeokguk is the addition of a modern twist.
The seaweed soup is blended into a creamy mixture. There is also cream added for more indulgence. You don’t have to add the cream, but I would recommend it if you enjoy creamy soups. Think creamy broccolli soup, creamy corn soup, but with umami seaweed.
Creamy Seaweed Soup (Miyeokguk)
Ingredients
Method
- Soak dried seaweed in water for 30mins
- Rinse seaweed and drain the liquid, then cut into bite sized pieces
- Stir fry seaweed in perilla/sesame oil in a pot, on medium low heat
- Add water, then turn to medium high heat
- Once soup is boiling, simmer for 15 mins on medium heat with lid closed
- Add any leftover protein and seafood into the soup and simmer for another 15 mins on medium heat, with lid closed
- Season the soup with soy sauce and fish sauce (as you prefer) and continue to simmer for 10 mins on medium heat.
- Let the soup cool down, then remove the protein/seafood, and add the stock + seaweed into a blender. Blend until smooth, for about 30-40 seconds.
- Add the blended seaweed soup back into the pot
- Add some cream and cook on low heat, stir until smooth.
- Season with more salt as required.
- Cut radish into ~10 small discs, place in a pot with braising sauces.
- Simmer on medium low heat for 15mins.
- Steam the white fish fillets for ~8-10mins until cooked
- Sear scallops on medium heat on only one side until just cooked.
- Shallow fry julienned scallions until crispy (~30secs).
