Rich and Flavorful Birthday Seaweed Soup with Beef Brisket
Heartwarming Birthday Seaweed Soup: A Deep and Delicious Recipe Featuring Generous Beef Brisket
Seaweed soup is an essential dish for birthdays, and skipping it would be a shame! This recipe features a generous amount of beef brisket, creating a deep and rich flavor perfect for celebrating special occasions. Enjoy a truly satisfying birthday meal.
Main Ingredients- Beef brisket (satae) 500g
- Dried seaweed (cut seaweed) 40g
- 3 Tbsp soy sauce for soup (gukganjang)
- A pinch of fish sauce (or adjust to taste)
- A pinch of perilla oil
Cooking Instructions
Step 1
Start by preparing 40g of dried seaweed. ‘Cut seaweed’ is a convenient option readily available at supermarkets. Place the seaweed in a bowl and soak it in water for about 5-10 minutes. Be careful not to soak it for too long, as it can become slimy.
Step 2
Gently rinse the soaked seaweed by massaging it with your hands. Rinse it thoroughly 3-4 times to remove any impurities or excess salt. After rinsing, squeeze out excess water.
Step 3
For a deeper flavor, we’re using 500g of beef brisket (satae), known for its chewy texture, instead of flank steak. If you bought it as a whole piece, slice it into bite-sized pieces. Cutting it a bit larger will enhance the texture. Soak the sliced beef in cold water for about 10-20 minutes to remove any blood. This step ensures a clean broth without any gamey smell.
Step 4
Heat a pot over medium heat and add a pinch of perilla oil. Add the beef brisket (after draining the blood) and stir-fry until its color slightly changes and the surface is lightly cooked. Avoid overcooking, as it can become tough. At this stage, add 3 tablespoons of soy sauce for soup (gukganjang) to season the meat and enhance its flavor.
Step 5
Once the beef is partially cooked, add the prepared soaked seaweed to the pot. Stir-fry together for about 1-2 minutes. Stirring while frying allows the flavors of the ingredients to meld together beautifully.
Step 6
Now, pour plenty of water over the stir-fried ingredients. Using beef broth, anchovy-kelp broth, or rice water instead of plain water will result in a richer and more savory soup. Adjust the amount of water so that the ingredients are fully submerged and you have your desired soup consistency.
Step 7
Once the water comes to a boil, reduce the heat to medium-low, cover the pot, and simmer for about 20-30 minutes. It’s important to simmer long enough for the beef to become tender and for the delicious flavors of the seaweed to infuse into the broth. Finally, taste and adjust the seasoning. Use fish sauce sparingly to add umami, as using only soy sauce for soup might result in a heavier taste. You can also finish with salt to your preference. This seaweed soup gets even more delicious the longer it simmers. Enjoy your meal!
