Seaweed Soup (Gim Guk) Made Quickly with Stale Seaweed, the Broth Is Rich and Delicious

Steps

1. 1

   Toast the thick dried seaweed on both sides in a pan to remove moisture and make it crispy.

2. 2

   Add water 1.5L and broth pack to a pot, bring to a boil, then steep on low heat for 10 minutes and remove the broth pack.

3. 3

   Beat 3 eggs, finely slice green onion, and mince cheongyang chili pepper to prepare the seasoning soy sauce.

4. 4

   Crush the crispy seaweed in a clean bag, then add the seaweed to the broth along with minced garlic 1T, soup soy sauce 2T, tuna fish sauce 2T, and beaten eggs.

5. 5

   Once the eggs are cooked, turn off the heat, season with salt, and add green onion.

6. 6

   Mix red pepper flakes 1T, sugar 1T, brewed soy sauce 4T, black pepper 0.5T, sesame oil 0.5T, and minced cheongyang chili pepper to make the seasoning soy sauce.

7. 7

   Boil thin noodles and serve in the seaweed soup, or top with the seasoning soy sauce when eating as seaweed noodle soup.