Dongwon F&B — Canned Tuna Seaweed Soup
Official Dongwon F&B video on canned tuna seaweed soup. It matches the dish; amounts and sequence below are independently adapted from written sources.
Official cooking video · Dongwon F&B · YOUTUBEEasy Korean Canned Tuna Seaweed Soup (Chamchi Miyeokguk, 2 Servings)
A simple Korean seaweed soup made with drained canned tuna and dried miyeok, without beef or shellfish. Add the tuna near the end so it stays in pieces, and adjust the soup soy sauce to taste.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Soak 8 g dried miyeok in plenty of cold water for about 10–15 minutes. Rinse several times, drain, and cut long pieces with scissors.
- 02
Drain the canned tuna and measure 100 g of solid fish. Take care with the sharp can lid.
- 03
Warm 5 mL sesame oil in a pot over medium heat. Add drained seaweed and 5 g minced garlic; stir for about 2 minutes without scorching.
- 04
Add 600 mL water and about 7–8 mL soup soy sauce (roughly half the total). Bring to a boil, then simmer over medium-low heat for 12–15 minutes.
- 05
Add the 100 g drained tuna and stir gently once or twice to keep the pieces intact. After the soup returns to a gentle boil, heat for another 3–5 minutes until piping hot.
- 06
Taste the broth and add the remaining soup soy sauce gradually. Only if still bland, add up to 1 g salt. Divide into 2 bowls and serve hot.
Helpful source links
Before you cook
Check fish (tuna), soy (soup soy sauce) and sesame (sesame oil) allergen labels. Do not use swollen or severely damaged cans; cook promptly after opening. Refrigerate leftover soup in shallow containers at 4°C or below within 2 hours; use within 3–4 days or freeze. Reheat leftovers throughout to at least 74°C (165°F). Measure 8 g seaweed dry, not rehydrated.
Allergens: 생선(참치) / Fish (tuna) / 魚（ツナ）, 대두(국간장) / Soy (soup soy sauce) / 大豆（スープ用しょうゆ）, 참깨(참기름) / Sesame (sesame oil) / ごま（ごま油）, 제품별 표기 확인 / Check product labels / 製品表示を確認
Image & source credits
These illustrations stand in for food photos.
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