Jeju Tilefish and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This mild seaweed soup is made with tilefish from Jeju. Tender fish and the sea-scented seaweed go well together, making it a comforting dish to enjoy with…
This mild seaweed soup is made with tilefish from Jeju. Tender fish and the sea-scented seaweed go well together, making it a comforting dish to enjoy with rice. It's a lovely choice for lunch or dinner when you want something warm.
Soups & stews · 30 minutes to cook
Nutrition (per 614.5g serving): 136.7 kcal · protein 19g · carbohydrate 3.7g · fat 4.8g · sodium 940.8mg
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: Tilefish can fall apart if simmered too long, so add it once the broth boils and cook over medium-low heat.
Tips: Squeeze the soaked seaweed well before sautéing it to bring out its savory aroma.
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Ingredients (1 serving)
- Tilefish — 100 g
- Dried seaweed — 5 g
- Sesame oil — 1 tsp
- Garlic — 1 tsp
- Water — 500 ml
- Salt — 1 tsp