Chewy Gnocchi in Savory Seaweed Soup (Miyeok Guksujebi)
Delicious Miyeok Guksujebi: Chewy Gnocchi Swimming in a Hearty Seaweed Soup!
Plump, chewy handmade gnocchi nestled in a rich and savory seaweed soup! This dish is satisfying enough on its own, offering a comforting and nutritious meal. A delightful combination of tender seaweed and soft, chewy dough awaits you. Every Recipe in the World ManMaker Recipe
Key Ingredients- Soaked dried seaweed 1/2 paper cup (approx. 50g)
- Soup soy sauce 3 Tbsp
- Perilla seed powder 1/3 paper cup (approx. 30g)
- Perilla oil 3 Tbsp
- Anchovy-kelp broth 4 paper cups (approx. 800ml)
- Dumpling wrappers 5 sheets
Cooking Instructions
Step 1
Begin by heating 3 tablespoons of perilla oil in a pot over medium heat. Add the soaked dried seaweed and sauté for about 3 minutes. Stir-frying the seaweed like this enhances its flavor and aroma, adding a deeper savory note to the soup.
Step 2
Pour in 4 cups of anchovy-kelp broth. Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer gently for 20 minutes. This long simmering time allows the seaweed to soften and its rich flavor to fully infuse into the broth, creating a deeply satisfying taste.
Step 3
Once the broth has simmered sufficiently, stir in 1/3 cup of perilla seed powder until well combined. Next, tear the 5 dumpling wrappers into bite-sized pieces with your hands and add them to the soup. The dumpling wrappers will cook quickly and add a delightful chewy texture, similar to handmade gnocchi. Cook for another 1-2 minutes until the wrappers float to the surface.
Step 4
Finally, season the soup with 3 tablespoons of soup soy sauce. Taste and adjust the seasoning as needed, adding more soup soy sauce or a pinch of salt if desired. Serve hot, and enjoy this comforting bowl of Miyeok Guksujebi with its tender seaweed and wonderfully chewy gnocchi.
