Rich and Flavorful Beef Seaweed Soup
The Heart of Home Cooking: How to Make Delicious Beef Seaweed Soup
I often make beef seaweed soup because it’s a dish that never gets old and always feels comforting. Personally, my partner loves beef seaweed soup, so I always add plenty of beef when I make it. (Spoons refer to standard Korean serving spoons)
Beef Seaweed Soup Ingredients
- 100g beef brisket
- 20g dried seaweed
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil
- 2 Tbsp soy sauce for soup
- 2 Tbsp anchovy sauce (fish sauce)
- 3 pinches of salt
- 1.7L water
Cooking Instructions
Step 1
First, let’s prepare the dried seaweed. Place the dried seaweed in a bowl, add a little cool water, and gently massage it with your hands until it softens. Once softened, drain the seaweed in a colander and rinse it under running water 3-4 times. Then, cut it into bite-sized pieces with scissors.
Step 2
If you want to rehydrate the seaweed faster, you can add a pinch of sugar while soaking. Don’t discard the soaking water; it will be used as a broth. (Approximately 1.5 liters will be used)
Step 3
Now, for the beef. Use kitchen towels to thoroughly pat and remove any excess blood from the beef. This step is crucial to prevent any gamey odor and ensure a clean, clear broth.
Step 4
In a pot, combine the patted beef and 1 tablespoon of perilla oil. Stir-fry the beef over medium heat until it changes to a brown color. Keep stirring to prevent it from burning.
Step 5
Add 1 pinch of salt to season the beef while stir-frying. This initial seasoning enhances the beef’s savory flavor as it cooks.
Step 6
Once the beef is sufficiently stir-fried, drain the soaked seaweed and add it to the pot with the beef. Stir-fry them together for about 3 minutes until the seaweed softens. Stir-frying the seaweed releases its nutty aroma, adding depth to the soup.
Step 7
When the seaweed has softened, add about 2 more pinches of salt and stir gently. Seasoning slightly at this stage helps to balance the flavors later.
Step 8
Now, pour in the 1.5 liters of seaweed soaking water into the pot. This water will form the base of the soup, providing a rich and deep flavor.
Step 9
Add 1 tablespoon of minced garlic, 2 tablespoons of soy sauce for soup, and 2 tablespoons of anchovy sauce. Stir well, then bring it to a boil over high heat.
Step 10
As the seaweed soup comes to a boil, skim off any foam that rises to the surface with a spoon. This step helps to make the broth clearer and cleaner.
Step 11
After skimming off the foam, cover the pot with a lid and let it simmer gently on low heat (slightly lower than medium) for about 30 minutes. The longer it simmers, the more the flavors of the seaweed and beef will meld into the broth, creating a richer taste.
Step 12
After 30 minutes, open the lid and stir. If the soup seems too concentrated, add about 200ml of water to your preference (personally, I like to add this much). After adding water, taste and adjust the seasoning with salt if needed.
Step 13
Finally, bring it to another boil after adding water, and your delicious beef seaweed soup, full of rich flavor, is complete! Enjoy it with a warm bowl of rice.
