Open in Cookpad AppSteps
- 1
Cut 3 times along the vertical side of the kelp and add 2 strips to the pot. Leave aside for 1 day to marinate soup.
- 2
Cut 1/2 onion, carrots and white carrot (leave in chunks). Pan fry onion so it is slightly smoky.
- 3
Add dried anchovies and sliced bonito to the soup strainer and add to big soup pot. Add everything else and boil for 30-60 mins.
- 4
With kelp soup set aside, pour in kelp water using strainer to get rid of residue. Don't put in kelp or else it will get cloudy.
- 5
To flavour the soup, add seafood stock 1T at a time (umami taste) and fish sauce (saltiness) and taste taste as you go. Add 1/2 spoon of sugar LAST for sweetness.
- 6
For perfectly soft boiled eggs, bring pot to boil before adding in eggs. Do not boil eggs straight from the fridge so let them rest for at least 1 minute.
- 7
Prick bottom of eggs with a pin and lower them into the water carefully with a ladle. Cook for EXACTLY 7minutes with a timer.
- 8
When ready, put the eggs immediately into a cold water bucket.
- 9
For marinate, mix gochujang sauce and miram (ratio 10:1), and 1 table spoon for garlic sauce. Add a bit of soy sauce for saltiness (optional)
- 10
Rub protein (whether it's salmon, steak or chicken) with marinate
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