Bomal and Sea Urchin Soup recipe - ingredients, nutrition and when to eat it
Bomal and sea urchin soup is a richly ocean-scented soup enjoyed in Jeju. The chewy texture of bomal and the nutty richness of sea urchin roe blend with the…
Bomal and sea urchin soup is a richly ocean-scented soup enjoyed in Jeju. The chewy texture of bomal and the nutty richness of sea urchin roe blend with the aroma of seaweed, making it especially comforting on a rainy day or with a light dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 501g serving): 92.3 kcal · protein 10.8g · carbohydrate 5.7g · fat 2.8g · sodium 1276.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Bomal meat can become tough if simmered too long, so cook it over medium heat first before adding the seaweed.
Tips: Add the sea urchin roe at the end to preserve its rich aroma and soft texture.
Tips: If the water used to soak the seaweed smells fishy, discard it and use fresh water.
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Ingredients (1 serving)
- Sea snail meat — 50 g
- Sea urchin roe — 30 g
- Dried seaweed — 5 g
- Garlic — 1 pc
- Green onion — 10 g
- Water — 400 ml
- Salt — 1 tsp