Hearty and Savory Beef Seaweed Soup
A Simple and Clean Seaweed Soup Recipe with Beef, Loved by Children
This is a custom recipe for my daughter who absolutely loves seaweed soup. I’ve tried it with seafood and just plain seaweed, but she prefers the version with beef the most! It’s a dish that always earns me compliments for its clean and savory broth. A recipe perfect for introducing children to the wonderful flavors of Korean home cooking.
Main Ingredients
- 1 handful dried seaweed (approx. 10g)
- 100g beef for soup (stewing cut)
- 10 anchovies (for broth)
- 500ml water
Seasoning
- 1 Tbsp sesame oil
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (adjust to taste)
- Pinch of salt (for final seasoning)
- 1 Tbsp sesame oil
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (adjust to taste)
- Pinch of salt (for final seasoning)
Cooking Instructions
Step 1
First, prepare the dried seaweed. Soak the seaweed in cold water for about 10 minutes until it becomes soft and rehydrated. Be careful not to soak it for too long, as it can become mushy. Rinse the rehydrated seaweed 2-3 times in clean water and gently squeeze out excess water.
Step 2
Make a clear and refreshing anchovy broth. In a pot, combine the water and anchovies. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 10 minutes to extract a rich broth. Remove the anchovies and set the broth aside.
Step 3
Removing the blood from the beef is a crucial step for a clean-tasting soup. Rinse the beef for soup under cold water to drain the blood, or lightly blanch it in boiling water and then immediately rinse it under cold water. This method effectively removes the blood and prevents the broth from becoming cloudy.
Step 4
Heat the pot with 1 tablespoon of sesame oil. Add the beef (after draining the blood) and stir-fry it. You don’t need to cook it for too long; just sauté until the surface is no longer pink. This step enhances the beef’s flavor and adds umami to the soup.
Step 5
Add the squeezed seaweed to the pot with the beef and sauté them together. Continue to stir-fry for about 1-2 minutes, or until the seaweed wilts and takes on a slightly glossy sheen. Stir-frying the seaweed with the beef helps to remove any fishy odor and adds a nutty aroma.
Step 6
Pour the prepared anchovy broth into the pot. Add 1 tablespoon of soup soy sauce to season the base. Soup soy sauce adds a savory depth and a mild color. Also, add 1 teaspoon of minced garlic and mix well. You can adjust the amount of soup soy sauce according to your preference.
Step 7
Now, cover the pot and let it simmer gently over medium-low heat for about 15-20 minutes, allowing all the flavors to meld together. The longer it simmers, the deeper the flavors of the seaweed and beef will become, resulting in a richer, milky-white broth. Finally, taste and adjust the seasoning with a pinch of salt if needed. Your delicious beef seaweed soup is ready!
