Seonggemiyeokguk || Sea Urchin Roe And Seaweed Soup, 성게미역국 1

Seonggemiyeokguk is a Korean seafood soup that’s renowned for its rich, creamy texture and delicate flavor. It’s a specialty of Jeju Island, where fresh sea urchin roe is readily available.

Key Ingredients:

• Sea Urchin Roe: The star ingredient, providing a rich, briny flavor.
• Seaweed: Typically dried seaweed, which adds a subtle umami taste.
• Dashi Stock: A flavorful broth made from dried anchovies and kelp.

How to Make Seonggemiyeokguk:

1. Prepare the Seaweed: Soak dried seaweed in water until softened.
2. Make the Broth: Boil dried anchovies and kelp in water to create a flavorful dashi stock.
3. Combine Ingredients: Add the softened seaweed and sea urchin roe to the dashi stock.
4. Simmer: Simmer the soup for a few minutes until the flavors are well-combined.
5. Season: Season with soy sauce and salt to taste.

Tips for the Best Seonggemiyeokguk:

• Fresh Sea Urchin Roe: Use the freshest sea urchin roe possible for the best flavor.
• Quality Seaweed: Choose high-quality dried seaweed for a more flavorful soup.
• Gentle Cooking: Avoid overcooking the sea urchin roe, as it can become tough and lose its delicate flavor.
• Balance of Flavors: Balance the richness of the sea urchin roe with the umami of the seaweed and the subtle saltiness of the broth.

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