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Warm Korean-style rice soup with egg ribbons, roasted seaweed, scallions and sesame seeds

Korean Egg and Seaweed Rice Soup

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A quick Korean-inspired rice soup with fully cooked egg ribbons, seasoned roasted gim, scallions and a savory teaspoon of bottled tuna-extract seasoning. Ready in 15 minutes with pre-cooked rice.

  • Total Time: 15 minutes
  • Yield: 2 bowls

Ingredients

Scale
  • 1 cup (160 g) cooked short-grain white rice, cooled and stored safely if using leftovers
  • 2 large eggs, lightly beaten
  • 2 1/2 cups (600 ml) water, plus a little more as needed
  • 1 teaspoon (5 ml) Korean tuna extract (chamchi-aek), from a labeled bottle
  • 1 small packet (about 5 g) seasoned roasted gim (Korean snack seaweed), torn
  • 2 scallions (about 30 g), thinly sliced
  • 1/2 teaspoon (2.5 ml) toasted sesame oil
  • 1 teaspoon (3 g) toasted sesame seeds
  • Fine salt, optional, only after tasting

Instructions

  1. Bring 2 1/2 cups water and 1 teaspoon Korean tuna extract to a gentle simmer in a small saucepan.
  2. Stir in the cooked rice, separating clumps with a spoon. Simmer gently for 4 minutes until hot and slightly softened. Add a splash of hot water if the broth is too thick.
  3. Beat the eggs until mostly uniform. Stir the soup once, then pour the eggs into the gently simmering liquid in a thin stream. Do not stir for 20 to 30 seconds.
  4. Gently lift the egg ribbons with a spoon and simmer 1 to 2 minutes more, until the eggs are fully cooked and no liquid egg remains; egg dishes should reach 160°F.
  5. Turn off the heat. Stir in about three-quarters of the torn seasoned gim, most of the scallions, and the sesame oil. Taste before adding any salt.
  6. Divide the soup evenly between 2 bowls and top with the reserved gim and scallions plus 1 teaspoon toasted sesame seeds divided between the bowls. Serve hot.

Notes

  • Total time assumes the rice is already cooked. Cooking raw rice adds additional time.
  • Chamchi-aek is bottled Korean tuna-extract seasoning; it is not the packing liquid from canned tuna.
  • Use only cooked rice that was cooled and refrigerated promptly. Refrigerate leftovers promptly and reheat thoroughly to 165°F.
  • This version contains egg, fish and sesame. Some brands of tuna extract also contain wheat and soy. Read labels.
  • Nutrition estimates use 160 g cooked rice, 2 large eggs, 5 g seasoned gim, 30 g scallions, 5 ml tuna extract, 3 g sesame seeds and 2.5 ml sesame oil; no optional salt. Sauce and seaweed labels can change sodium considerably.
  • The meal is not classified as high-protein; adding an extra egg or swapping seasonings changes the nutrition per serving.
  • Author: Adam Moretti
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Korean-inspired
  • Diet: Dairy-Free

Find it online: https://www.healthyamericanbites.com/korean-egg-and-seaweed-rice-soup/