Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Seaweed Egg Soup, Roasting the Seaweed First Makes It Far More Savory Than Commercial Versions
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Toast the seaweed on both sides in a dry pan and set aside.
Add the stock pack to 700ml of water and steep for 10 minutes.
Add the minced garlic and tear the roasted seaweed into small pieces into the pot, then bring to a boil.
Season with soup soy sauce and tuna fish sauce.
Add the sliced green onion and beaten egg to finish.
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