Savory Perilla Seed Seaweed Soup (Deulkkae Miyeokguk)
Diabetic-Friendly & Healthy Meal: A Clean and Nutty Perilla Seed Seaweed Soup Recipe
This seaweed soup is rich in nutty flavor from perilla seeds, prepared without any beef. It’s seasoned lightly to be subtly salty and mild. This recipe is perfect for those managing diabetes, high blood pressure, or other health conditions, as it respects dietary restrictions while delivering delicious taste. It’s rewarding to know that consistent healthy eating efforts can lead to normal blood sugar levels, and this dish is a testament to that.
Main Ingredients- 36g Dried Seaweed
- 1/4 Onion
- 4 Scallions
- 1600ml Anchovy-Kelp Broth
Seasoning- 1 Tbsp Korean Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Regular Soy Sauce (Jin-ganjang)
- 1 Tbsp Minced Garlic
- 2 Tbsp Perilla Seed Powder (hulled)
- 1 Tbsp Korean Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Regular Soy Sauce (Jin-ganjang)
- 1 Tbsp Minced Garlic
- 2 Tbsp Perilla Seed Powder (hulled)
Cooking Instructions
Step 1
First, prepare the dried seaweed. Soak it in cold water for about 10 to 20 minutes until it becomes soft and pliable.
Step 2
Thinly slice the onion. Cut the scallions into approximately 1cm lengths, making them easy to eat.
Step 3
Rinse the rehydrated seaweed in clean water two to three times to remove excess salt. Then, chop it into bite-sized pieces. Cutting it into smaller pieces will make it more enjoyable to eat.
Step 4
Place the chopped seaweed, sliced scallions and onion, and minced garlic into a bowl.
Step 5
Add 1 tablespoon of Korean soup soy sauce and 1 tablespoon of regular soy sauce. Gently mix everything with your hands, ensuring the seasoning coats all the ingredients evenly. Let it sit for about 10 minutes to allow the flavors to meld.
Step 6
Now, heat a pot and add the seasoned seaweed to stir-fry. This step helps to bring out the deep savory flavor of the seaweed.
Step 7
While stir-frying, gradually add 200ml of the anchovy-kelp broth. Continue to cook, allowing the seaweed to soften and absorb the flavors, simmering gently for about 10 minutes.
Step 8
Next, pour the remaining 1400ml of anchovy-kelp broth into the pot. Cover and simmer over medium-low heat for approximately 30 to 40 minutes. This allows the seaweed to cook thoroughly and the broth to develop a rich flavor.
Step 9
To add a wonderfully nutty aroma and taste without using beef, we’ve prepared finely ground, hulled perilla seed powder. It’s important to add this towards the end to preserve its delicate flavor and fragrance.
Step 10
Once the soup comes to a boil, stir in the prepared perilla seed powder and let it simmer for another moment. Avoid boiling for too long after adding the perilla seeds. Finally, taste the soup and adjust seasoning with salt if needed, according to your preference.
Step 11
Serve the lovingly prepared, savory perilla seed seaweed soup in bowls for a delicious and healthy meal.
