Quick Beef Brisket Seaweed Soup: Mom’s Recipe Ready in 9 Minutes
Quick Beef Brisket Seaweed Soup: Mom’s Recipe Ready in 9 Minutes
Super Simple Seaweed Soup with Beef Brisket – Ready in Just 9 Minutes!
Normally, making a rich and flavorful seaweed soup takes at least an hour to allow the meat to simmer and the broth to develop its full taste. However, when you’re in a rush or need a quick bowl of seaweed soup, I have a magical, super-fast recipe! This isn’t a store-bought, reheat-and-eat meal; it’s a genuinely fresh soup you can make from scratch in under 10 minutes. I’ll share my simple secret for a delicious seaweed soup that even kids will love.
Ingredients- Water 500ml
- Garlic powder 1/2 Tbsp (or minced garlic)
- Soy sauce 1 Tbsp (adjust if using Korean soup soy sauce)
- Yeondu (Korean soup base) 1/2 Tbsp (or Dasida 1 tsp)
- Thinly sliced beef (shabu-shabu cut) 1 handful (beef brisket, sirloin, etc.)
- Prepared seaweed 1 Tbsp (dried seaweed, not rehydrated)
Cooking Instructions
Step 1
## Introducing the Ingredients:
* **Thinly Sliced Beef:** Any thinly sliced beef works well, such as brisket, sirloin, or round steak. Beef brisket, with its moderate fat content, adds a wonderful richness. Keep some frozen for emergencies!
* **Seaweed:** Pre-cut and washed seaweed (like the one from Costco) is incredibly convenient. If you don’t have this, prepare about a single serving of your regular dried seaweed.
* **Garlic Powder:** Using dried garlic powder significantly cuts down cooking time. If unavailable, frozen minced garlic is a good alternative, though it requires thawing time.
* **Soy Sauce:** Korean soup soy sauce (Guk-ganjang) offers a deeper flavor, but regular soy sauce or ‘yangjo ganjang’ can be substituted. If using soup soy sauce, use slightly less than a tablespoon as it’s saltier.
* **Yeondu:** This Korean cooking enhancer adds a bright umami boost, essential for quickly developing flavor. If you can’t find Yeondu, about 1 teaspoon of Dasida (a Korean soup stock powder) can be used as a substitute.
Step 2
## Starting the Timer!
To accurately track the cooking time, I started a stopwatch. I didn’t rush the process; I cooked it as I normally would to see just how fast it could be done.
Step 3
## Boiling the Water
As soon as the stopwatch begins, pour 500ml of water into a pot and place it on the stove over medium heat. This amount is for a generous single serving. Since my pot is small, I opted for medium heat instead of high.
Step 4
## Adding All Ingredients Together
This recipe bypasses the traditional broth-making step; we’ll add everything directly to the plain water. First, add 1/2 tablespoon of garlic powder. Dried garlic powder is a fantastic time-saver for various dishes.
Step 5
## Basic Seasoning with Soy Sauce
Next, add 1 tablespoon of soy sauce. While Korean soup soy sauce is ideal, I used regular soy sauce as I ran out. If you’re using soup soy sauce, remember it’s saltier, so use a little less than a tablespoon.
Step 6
## Boosting Umami with Yeondu
Add 1/2 tablespoon of Yeondu. Yeondu dramatically enhances the flavor with just a small amount. It’s crucial for achieving a satisfying taste in such a short cooking time. If Yeondu isn’t available, use about 1 teaspoon of Dasida.
Step 7
## Adding the Thinly Sliced Beef
Now, add a handful of the thinly sliced beef prepared for shabu-shabu. Any thinly sliced beef will work, but beef brisket offers a delicious richness due to its marbling.
Step 8
## Incorporating the Prepared Seaweed
Add about 1 tablespoon of the pre-cut and washed seaweed. If you’re using regular dried seaweed, rehydrate it according to package directions and use about a single serving amount.
Step 9
## Ingredient Addition Complete!
It took just 3 minutes and 25 seconds to add all the ingredients to the pot! This time includes taking photos, so without the photography, it would be even faster.
Step 10
## Simmering and Skimming
The mixture is now starting to simmer. As the beef cooks, some foam will rise to the surface. Skimming this off results in a clearer broth, which is nice if you have the time. It’s optional but recommended for a cleaner taste.
Step 11
## Boiling to Perfection
After skimming the foam a few times, let the soup boil vigorously. A quick taste test will reveal that the soy sauce has already seasoned it perfectly, so additional salt is usually unnecessary. It’s incredibly delicious!
Step 12
## Ready in 9 Minutes!
Incredibly, the total cooking time, from starting the water to the final simmer, was just 9 minutes and 12 seconds! Enjoy delicious, homemade seaweed soup anytime, easily and quickly.
