Rich Beef and Seaweed Soup: A Deep Flavor for Special Days and All the Family
How to Make Beef and Seaweed Soup: Simple yet Deep Flavored Birthday Soup Recipe Using Rice Water
For my husband’s birthday this year, I’m making a hearty beef and seaweed soup packed with plenty of beef. It’s a soup that always comes to mind for birthdays, loved by everyone young and old, and it’s the soup I ate a lot after giving birth. It’s also my absolute favorite menu item; seaweed soup is the first thing that comes to mind when I think of a dish I never get tired of eating.
Ingredients
- 25g dried seaweed
- 200g beef (brisket or soup cut)
- 2 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp anchovy sauce
- 1L rice water (approx. 4 cups)
- 1 Tbsp perilla seed powder (optional, for enhanced flavor)
Cooking Instructions
Step 1
First, place 25g of dried seaweed in a bowl and soak it in clean water for about 20 minutes until it becomes soft and pliable.
Step 2
Rinse the soaked seaweed thoroughly by rubbing it between your hands until it feels slightly rough or ‘squeaky’. This helps remove any excess saltiness and impurities. Drain the seaweed well in a colander.
Step 3
Now, heat a pot over medium heat. Add 2 tablespoons of sesame oil to the pot, and once it’s warm, add the beef for sautéing.
Step 4
Cut the rehydrated seaweed into bite-sized pieces. (Optional) Add 200g of beef to the pot and stir-fry over medium heat for about 1 minute. Once the beef starts to change color, add 1 tablespoon of soup soy sauce and stir-fry for another minute. Sautéing the beef first helps to remove any gamey odors and enhances its flavor.
Step 5
Next, add the drained seaweed to the pot and stir-fry it with the beef for about 1 minute. As you sauté the seaweed, you’ll notice a deep green liquid being released, which signifies that the seaweed’s flavor is developing beautifully.
Step 6
Once the ingredients are well stir-fried, pour in 1L of the prepared rice water. Rice water adds a wonderful nutty and mellow depth to the soup. Bring the soup to a rolling boil over high heat.
Step 7
When the soup boils, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 20 minutes. The flavors will meld together as the soup reduces. Finally, add 1 tablespoon of anchovy sauce to season. You can adjust the taste with more soup soy sauce or salt if needed. (Tip: I divided this broth in half. I enjoyed one portion as basic beef and seaweed soup, and the other half I enriched with 1 tablespoon of perilla seed powder for a creamy, nutty flavor.)
