Cod Roe and Seaweed Soup
#PyeonstaurantGanMiYeon #HowToMakeCodRoeSeaweedSoup #DietaryNutrientRichSoup #Rich and Refreshing Broth Flavor
Gan Mi-yeon from ‘Pyeonstaurant’ has prepared a special seaweed soup, featuring the unique addition of cod roe. This soup, made with plump, flavorful cod roe (also known as ‘gon-i’), is both economical and satisfying when using frozen ingredients. I’ve chosen ‘al-gon-i’ (seaweed soup with roe) specifically because the roe adds a delightful texture and taste. While salted pollack roe is seasoned, fresh pollack roe is typically used in stews. I was truly captivated by the incredibly rich and refreshing broth. It was far more delicate and delicious than beef-based seaweed soup. ^^
Ingredients- 60g Dried Seaweed (Gigang Miyeok)
- 280g Frozen Cod Roe
- 1 Tbsp Minced Garlic
- 3 Tbsp Sesame Oil
- 4 Tbsp Soup Soy Sauce (Joseon Ganjang)
- 1 Tbsp Fish Sauce
- 1.5L Dried Pollack Broth (Natural Seasoning)
Cooking Instructions
Step 1
Begin by soaking the dried Gigang Miyeok (seaweed) in water for about 10 minutes until it becomes fully rehydrated and soft. Once rehydrated, rinse it thoroughly under running water to remove any grit, then drain and cut it into bite-sized pieces for easy eating.
Step 2
Here’s the star ingredient: 280g of frozen cod roe. Frozen options are generally more affordable and still offer excellent quality, packed with delicious roe. This single pack is perfect for creating a deeply flavorful and satisfying cod roe seaweed soup.
Step 3
In a pot, heat a generous amount of 3 tablespoons of sesame oil over medium heat. Add the prepared seaweed and sauté it until it becomes tender and slightly fragrant. Stir-frying the seaweed beforehand enhances its savory flavor, contributing to a richer broth.
Step 4
Once the seaweed is well-sautéed, add the frozen cod roe directly to the pot. There’s no need to thaw it beforehand; it will cook and break apart gently in the simmering broth. We’ll cut it into manageable pieces later.
Step 5
Pour in the 1.5L of dried pollack broth and bring it to a rolling boil over high heat. As the broth heats up, the cod roe will release its rich flavors, infusing the liquid. Once boiling, reduce the heat slightly and use a spoon or chopsticks to gently break apart the cod roe into bite-sized pieces.
Step 6
Season the soup with 4 tablespoons of soup soy sauce (Joseon Ganjang, a traditional Korean soy sauce) and 1 tablespoon of fish sauce. Using soup soy sauce is highly recommended for its deep, savory notes in seaweed soup. Add 1 tablespoon of minced garlic, then reduce the heat to medium-low. Simmer gently to allow the flavors to meld and deepen, ensuring a rich and complex broth.
Step 7
Your special Cod Roe Seaweed Soup is now ready! This unique soup offers a wonderfully rich and refreshing broth, a delightful alternative to traditional beef seaweed soup. It’s incredibly savory, delicate, and satisfying. Enjoy this hearty and healthy meal!
