This dried laver soup (김국) is one of my favorite Korean soups. I loved to eat this soup when I was little. It is very easy to make, so I used to make it by myself when my mom was not at home. Sometime ago, I got a big box of Korean food from Sempio. I tried some of their products for this recipe and the result was good. I am happy to share this recipe with you. Try this delicious soup someday that only takes a few minutes to make. 😀
Yield: 2 Servings
Short Korean Lesson
- GumJung (검정) = Black
- Hin (흰) = White
- 3 Sheets Sempio Dried Seaweed (Nori)
- 3 Cups Water
- 1 Egg
- 2 Tbsp Green Onion
- 1 Tbsp Hyangshin Sauce (Soup)
- 1 tsp Minced Garlic
- ¼ tsp Sempio Organic Sesame Oil
- ¼ tsp Salt (Optional)
In a pan, add 3 cups of water and boil it on high. Meanwhile, tear 3 sheets of Sempio dried seaweed into bite sized pieces. You can use other brand-dried seaweed also.
Mince 1 tsp of garlic and chop 2 tbsp of green onion into ¼-inch pieces.
Break one egg and mix it well.
Once the water starts to boil, add the dried seaweed.
Add 1 Tbsp of Hyangshin sauce for soup and the garlic. Cook for 3 minutes on medium-high.
After 3 minutes, slowly pour the egg mixture into the soup. Wait a few seconds and stir it very gently so that the egg will not make a mess in the soup. Cook 2 more minutes.
Add 2 Tbsp of chopped green onions. In this step, taste it and adjust the saltiness with about ¼ tsp of salt. Cook for a minute and turn off the heat.
Lastly, drizzle ¼ tsp of Sempio organic sesame oil on top before serving. You can use other brand of sesame oil also.
Enjoy this soup. 😀