Author Notes
This traditional Korean soup is made every birthday. Eating this soup on your birthday is akin to blowing out candles on your birthday cake. Cake was optional growing up, having this soup was not. This soup is also what you make for new mothers. It’s special because it’s rarely available on a menu, even at Korean restaurants, and if it is, it's never as good as your mother’s recipe because time is really what gives it its flavor.
This vegan version is intensely simple and requires 5 essential ingredients but the end result is a very rich, umami-filled broth with warm seaweed and mushroom flavors. Prep takes about 10 minutes, simmer for the full 45 if you have the time. Otherwise, 30 minutes will work too! —Julia
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Prep time
20 minutes
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Cook time
1 hour
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Serves
2
Ingredients
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1/3 cup
Dried Seaweed
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2 pieces
Garlic, chopped
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5 ounces
Shiitake Mushrooms
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3 cups
Hot/Boiling Water
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1 teaspoon
Korean Chili Flakes (gochugaru) - optional
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3 tablespoons
Soy Sauce or Tamari
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4 tablespoons
Toasted Sesame Oil, divided
Directions
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Soak dried seaweed in about 1 cup water, about 5 minutes.
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In a medium sized saucepan, saute toasted sesame oil and chopped garlic on low.
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Add cooking oil, shiitake mushrooms, hydrated seaweed (and gochugaru, if using) and saute, about 3 min.
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Add 3 cups of boiling hot water + soy sauce.
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Simmer on low for 45 minutes.
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Taste and add s&p, to taste. Serve with Rice and Kimchi.
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