Hearty Beef and Seaweed Soup: A Beginner-Friendly Recipe
How a New Dad Makes Beef and Seaweed Soup for His Children
This is a loving beef and seaweed soup made by a dad, filled with affection for his children. It’s a recipe crafted with care, perfect for new parents.
Main Ingredients- 200g Beef (for stew or bulgogi)
- 200g Dried Seaweed
- 800ml Rice Water (the second rinse water is best)
Seasoning- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 4 Tbsp Regular Soy Sauce (Jin-ganjang)
- 2 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (Anchovy)
- Pinch of Black Pepper
- 4 Tbsp Sesame Oil
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 4 Tbsp Regular Soy Sauce (Jin-ganjang)
- 2 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (Anchovy)
- Pinch of Black Pepper
- 4 Tbsp Sesame Oil
Cooking Instructions
Step 1
Prepare the rice water for the soup broth. The second rinse water of the rice will give the soup a richer and more savory flavor.
Step 2
Soak the dried seaweed in plenty of cold water until it’s fully rehydrated. This usually takes about 15-20 minutes until it becomes soft. Once rehydrated, rinse the seaweed thoroughly under cold water and squeeze out excess moisture.
Step 3
Soak the beef in cold water for about 10 minutes to remove any excess blood. Removing the blood will result in a clearer broth and a cleaner taste without any off-flavors.
Step 4
Cut the drained beef into bite-sized pieces (about 2-3 cm). In a bowl, combine the beef with 2 Tbsp minced garlic, 2 Tbsp regular soy sauce, and a pinch of black pepper. Gently mix to marinate. Letting it sit for about 10 minutes will allow the flavors to meld beautifully.
Step 5
Chop the rehydrated seaweed into bite-sized pieces (about 2-3 cm). In a separate bowl, mix the chopped seaweed with 2 Tbsp regular soy sauce and a little minced garlic (about 1/2 Tbsp) to lightly season it. Seasoning the seaweed beforehand adds depth to the overall soup flavor.
Step 6
Heat a wide pot over medium-low heat and add 4 Tbsp of sesame oil. Add all the seasoned seaweed to the pot. Stir continuously to prevent sticking and sauté until the seaweed becomes translucent and tender, about 5 minutes. This step is crucial for developing a deep flavor.
Step 7
Once the seaweed is well sautéed, add the marinated beef to the pot. Continue to stir-fry together for another 2-3 minutes until the beef is browned. Stir-frying the beef with the seaweed enhances the overall aroma and taste.
Step 8
Pour all the prepared rice water into the pot with the sautéed seaweed and beef. Bring to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes. The rice water helps to tenderize the ingredients and create a rich broth.
Step 9
After simmering for 20 minutes, add 2 Tbsp of soy sauce for soup (Guk-ganjang) to adjust the seasoning. For an extra layer of umami, stir in 1 Tbsp of anchovy fish sauce. Reduce the heat to low and let it simmer gently for another 10-15 minutes until the soup is rich and flavorful. This completes your delicious beef and seaweed soup. You can add a little more sesame oil before serving if desired.
