How to cook sea urchin seaweed soup deliciously
I cooked seaweed soup deliciously with the sea urchin, which is in season these days. Sea urchin seaweed soup with the smell of the sea is very delicious.
4 serving
Within 30 minutes
하이디랑
Ingredients
  • sea urchin
    200g
  • Seaweed
    10g
  • Water
    1L
  • perilla oil
    2TS
  • crushed garlic
    2TS
  • Korean style soy sauce
    2TS
  • cooking wine
    2TS
  • Salt
    little
Cooking Steps
STEP 1/14
It's 200 grams of sea urchin.
I ordered it online, but it came in seawater.
STEP 2/14
Do not wash sea urchins and drain them in a strainer
STEP 3/14
It's 10g of dried seaweed.
I used it because it has natural seaweed.
STEP 4/14
Wash the seaweed thoroughly and soak it in cold water for 30 minutes.
If you want to soak it quickly, you can soak it in a short time if you add a tablespoon of sugar.
STEP 5/14
Seaweed is rich in nutrients, so don't throw it away
STEP 6/14
Cut the soaked seaweed into small pieces
STEP 7/14
Add 2 tablespoons of perilla oil to the pot over medium heat
STEP 8/14
Add seaweed and stir-fry it for 2 minutes
STEP 9/14
Add the soaked water and cold water and add about 1L
STEP 10/14
When it boils over high heat, lower it to medium heat and simmer for 10 minutes
STEP 11/14
Add the sauce
STEP 12/14
And sea urchin
STEP 13/14
Stir to taste and add salt if it is bland.
Sea urchin can be salty, so it's better to add sea urchin and taste it.
STEP 14/14
Turn off the heat once it boils.
Delicious sea urchin seaweed soup is done.
Sea urchin needs to be added at the end and boiled a little to feel the original taste of sea urchin and it's soft, so it's delicious.
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