Jeju Top Shell and Sea Urchin Seaweed Soup recipe - ingredients, nutrition and when to eat it
This Jeju-style soup is made by simmering top shell and sea urchin roe from Jeju waters with seaweed.
This Jeju-style soup is made by simmering top shell and sea urchin roe from Jeju waters with seaweed. The seaweed’s gentle savory flavor pairs with the top shell’s chewy texture and the sea urchin’s subtle taste of the sea. It’s a lovely choice for lunch or dinner when you’re in the mood for a warm bowl of soup.
Soups & stews · 35 minutes to cook
Tips: Sea urchin roe can break apart if simmered too long, so add it at the end and cook it briefly.
Tips: If using frozen top shell meat, thaw it in the refrigerator before cooking.
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Ingredients (1 serving)
- Top shell meat — 50 g
- Sea urchin roe — 30 g
- Dried seaweed — 5 g
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Water — 450 ml
- Salt — 0.5 tsp
- Green onion — 10 g