Recipe: Spicy Seaweed Soup step by step with pictures | Handy.Recipes

Spicy Seaweed Soup

Cooked Hot Soup with Seaweed

Time to cook: 80 minutes

Total Servings: 8

Nutritional Value

Korean cuisine has entered our menu, firmly holding the top spot among snacks. Has anyone ever served you Korean soup or do you make it yourself??! No. Then you have the opportunity to use this recipe. I wouldn't have dared to suggest it before. к. the main ingredient - thick soybean paste - was not widely available to the masses of eaters. Now, in every city there are so-called, "Korean outlets", where you can buy everything by asking the vendor. It is also possible to cook with Japanese miso paste, it is now available in many supermarkets. Just yesterday I bought it.

Author of the recipe

Ingredients for spicy seaweed soup:

  • Pork (lard is kidney meat with a good layer of meat) - 600 g
  • sea cabbage (dried) - 60 g
  • Potatoes - 3 pcs
  • Miso-paste (thick soybean paste) - 3 tablespoon
  • Vegetable oil - 1 tablespoon
  • Onions - 1 pc
  • Hot red pepper ( + 2 teaspoon powdered) - 2 pcs
  • Garlic - 5 clove
  • Soy sauce - 3 tablespoon
  • Sugar - 1 teaspoon
  • Salt - to taste
  • Rice (KUBAN white round grain from TM "Mistral") - 400 g

How to cook spicy cabbage soup step by step with photos

To make this soup, it's better to use pork tripe with lots of meat layers. Cut the meat into 1.5 cm * 4-5 cm slices.. Heat vegetable oil in a cauldron and fry the meat in it, over a high heat, stirring, for 7-10 minutes. Add chopped onion and sugar and fry. Stir in soybean puree or miso paste. Stir-fry and stir-fry for 3 to 5 minutes.

Pour 2.5 l of boiling water into cauldron. of boiling water, gently. Add potatoes chopped into strips and cook for 10 minutes. In the meantime, pour boiling water over the dried seaweed, let it boil for 5 minutes, then rinse it from sand and put in a colander.

Put the seaweed into the cauldron, cook for 10-15 minutes more, until the potatoes are ready. Add dry hot pepper, ground hot red pepper, minced garlic, soy sauce. Adjust for salt. Bring to the boil and turn off.

Since the soup is traditionally served with rice (pub), we need to boil the unleavened rice at the same time. I use KUBAN white round rice from TM "Mistral". Boil it according to the instructions.

Serve the soup in bowls with the rice. For those who like it extra spicy, I suggest the ground red pepper.

This is what a thick soybean paste looks like:

Nutritional Value:

Whole Dish:
3614.6 Calories
158.7 g
181 g
370.3 g
Per Serving:
451.8 Calories
19.8 g
22.6 g
46.3 g
197.5 Calories
8.7 g
9.9 g
20.2 g

Meat, Salt, Garlic, Soy Sauce, Potatoes, Sugar, Hot, Rice, Oil, Seaweed, Red Hot Peppers, Hot Onions, Miso Pasta, Broths and Soups, Hot Soups

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