Abalone and Beef Seaweed Soup: A Deeply Flavorful Birthday Classic
How to Make Abalone and Beef Seaweed Soup for a Special Birthday Meal
Elevate your birthday soup with this rich and deeply savory ‘Abalone and Beef Seaweed Soup’. This recipe combines the classic comfort of miyeokguk with the luxurious additions of tender beef and chewy abalone, creating a broth bursting with umami and depth. It’s a truly special take on a beloved Korean tradition.
Ingredients
- 30g Dried Seaweed (about 1 handful)
- 200g Beef (for soup, e.g., brisket or flank)
- 5 Fresh Abalone
- 4 Tbsp Soy Sauce for Soup (Guk-ganjang)
- Sesame Oil (1-2 Tbsp)
- 2L Anchovy-Kelp Broth (or water)
Cooking Instructions
Step 1
First, soak the 30g of dried seaweed in cold water for about 20-30 minutes until fully rehydrated. Rinse the rehydrated seaweed several times under clean running water to remove excess salt. Squeeze out any excess water and cut it into bite-sized pieces, about 3-4 cm long.
For the abalone, scrub the shells thoroughly with a brush to remove any dirt. Then, use a spoon to carefully pry the abalone meat away from the shell. Remove the innards and the black ‘beak’ from the abalone meat, and rinse it clean. (Tip: Don’t discard the abalone innards! They are delicious sautéed in butter separately.) Slice the cleaned abalone meat thinly, about 2-3mm thick. Slicing it too thickly can make it tough when cooked.
Step 2
Pat the 200g of beef dry with paper towels to remove any excess blood. Cut the beef into bite-sized pieces, about 1-2 cm in size.
Heat 1-2 tablespoons of sesame oil in a pot over medium heat. Add the cut beef and stir-fry until it’s no longer pink on the outside. Once the beef is partially cooked, add the prepared soaked seaweed to the pot and stir-fry everything together. Sautéing the seaweed well is crucial to eliminate any fishy smell and develop a deep, rich flavor.
Step 3
Continue to stir-fry the beef and seaweed. When the beef has lost its pink color and the seaweed starts to soften, add 2 tablespoons of soy sauce for soup (Guk-ganjang) and stir-fry well. Seasoning at this stage helps to infuse the ingredients with savory notes and deepen the overall flavor. Thoroughly stir-frying the seaweed is key for a clean taste and rich aroma.
Step 4
After stir-frying the beef and seaweed until fragrant, add the thinly sliced abalone. Stir-fry briefly until the abalone just changes color. Be careful not to overcook the abalone, as it can become chewy if cooked for too long; a light sauté is all that’s needed.
Step 5
Pour in the 2 liters of anchovy-kelp broth (or water). (Tip: If you prefer more solids, use this amount. If you like a soupier consistency, you can add more broth or water later.) Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for at least 30 minutes. The longer it simmers, the more the flavors of the seaweed, beef, and abalone will meld, creating a richer, more refreshing broth. Finally, add another 2 tablespoons of soy sauce for soup (Guk-ganjang) to adjust the seasoning to your preference. If needed, you can use fish sauce or salt for additional seasoning.
Step 6
Your Abalone and Beef Seaweed Soup, with its deep and refreshing flavor, is now complete! The chewy abalone, tender beef, and soft seaweed come together to create a wonderfully satisfying meal. Enjoy this hearty and delicious soup, especially when served warm with a bowl of rice. Enjoy your meal!
