Rich and Deep Beef and Seaweed Soup
A Heartfelt Birthday Meal Menu: How to Make Deep Beef and Seaweed Soup
Beef and Seaweed Soup! A birthday meal without it feels incomplete, doesn’t it? This isn’t just any everyday seaweed soup; it’s a special version made with plenty of care, featuring tender beef brisket for a rich and profound broth. We’ll start by preparing the beef to remove any gaminess and go through all the ingredients needed. Let’s begin making this delicious beef and seaweed soup!
Main Ingredients
- Dried seaweed approx. 20g
- Beef brisket 350g
- 1 Onion
- 1 Tbsp sesame oil
Seasoning (Tablespoons)
- 3 Tbsp soy sauce for soup
- 2 Tbsp fish sauce (or anchovy extract)
- 1 Tbsp minced garlic
- 1L Water
- 3 Tbsp soy sauce for soup
- 2 Tbsp fish sauce (or anchovy extract)
- 1 Tbsp minced garlic
- 1L Water
Cooking Instructions
Step 1
Don’t worry about how much dried seaweed to use! I’ll show you how to rehydrate it and store leftovers. It’s crucial to soak seaweed in COLD water. Soaking in lukewarm water can cause some beneficial compounds (like alginic acid) to leach out too quickly, reducing its nutritional benefits and texture. So, always use cold water!
Step 2
Soaking time varies: processed dried seaweed usually takes 10-20 minutes, while regular dried seaweed might need 30-40 minutes. Once rehydrated, squeeze out excess water, portion it into serving sizes, and freeze it. This way, you can easily use pre-soaked seaweed whenever you need it, saving you time and effort.
Step 3
Cut the rehydrated, softened seaweed into bite-sized pieces using kitchen scissors. Aim for pieces about 3-4 cm long, making it easier for everyone, including children, to eat.
Step 4
Removing blood from the beef is essential to get rid of any gamey smell. Adding 1 tablespoon of sugar helps draw out the blood faster through osmosis. Sugar also has the added benefit of tenderizing the meat.
Step 5
After soaking the beef in sugar water for about 30 minutes, drain it and cut it into bite-sized pieces (about 2-3 cm). If there’s still a lot of blood, gently pat it dry with a paper towel for a cleaner preparation.
Step 6
If the beef still smells a bit gamey or if the pieces are too large after removing the blood, it’s a good idea to quickly blanch them in boiling water. This step effectively removes any remaining unwanted odors, resulting in a cleaner-tasting broth. After blanching, rinse the beef under cold water and drain it well.
Step 7
Now, let’s start cooking! Heat 1 tablespoon of sesame oil in a pot over medium-low heat. Add the prepared beef and stir-fry until it starts to change color.
Step 8
Once the beef is partially cooked, add the rehydrated seaweed to the pot. Continue to stir-fry everything together for about 4-5 minutes. This process helps to release the umami flavors from the seaweed and deepens the broth’s taste.
Step 9
Pour 1 liter of water into the pot with the sautéed beef and seaweed. Add 1 tablespoon of soup soy sauce. Once the water comes to a boil, add half an onion, cut in half. (Adding onion makes the broth subtly sweet and refreshing – my mom always added it, and it’s a great trick!)
Step 10
To further enhance the soup’s flavor, add the remaining 2 tablespoons of soup soy sauce, 2 tablespoons of fish sauce (or anchovy extract), and 1 tablespoon of minced garlic. Stir well to combine.
Step 11
Bring the soup to a rolling boil over high heat. Once it’s boiling vigorously, reduce the heat to medium, cover the pot with a lid, and let it simmer for 30 minutes. This slow simmering allows the beef and seaweed flavors to meld beautifully into a rich and satisfying broth.
Step 12
Look at this beautifully milky broth after 30 minutes of simmering! The rich beef flavors and the tender seaweed have perfectly infused the soup. This delicious Beef and Seaweed Soup is perfect for special occasions like birthdays, or simply as a hearty and comforting meal!
