Abalone and Beef Seaweed Soup: A Nourishing Delicacy
How to Make Delicious Abalone and Beef Seaweed Soup – Abalone Liver Recipe
Among all types of seaweed soup, beef seaweed soup is arguably the best, at least in my personal opinion. Adding shrimp or clam meat further enhances its flavor. Today, I’ve elevated it by adding abalone, creating an Abalone and Beef Seaweed Soup. By including the abalone liver, this soup transforms into a truly fortifying meal, making it highly recommended for postpartum mothers. Experience the rich flavors of the sea and savory beef combined.
Ingredients
- 2 Abalones
- 200g Beef for soup
- 3 handfuls Dried Seaweed
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 4 Tbsp Soup Soy Sauce (Guk-ganjang)
- 12 Cups Water
Cooking Instructions
Step 1
Pre-cut dried seaweed from the market is convenient, but traditional dried seaweed, when rehydrated, yields a richer flavor. However, it’s easy to misjudge the quantity, and it can expand significantly. Leftover rehydrated seaweed can be frozen for later use or made into savory pancakes. For this recipe, thoroughly soak the dried seaweed in water, rinse it under running water to remove any debris, and drain it in a sieve.
Step 2
Once drained, use kitchen scissors to cut the rehydrated seaweed into bite-sized pieces. Shorter strands are easier to eat with the soup.
Step 3
Measure out three generous handfuls of the rehydrated seaweed. This amount, when held in one cupped hand, is perfect for a hearty soup serving about four people.
Step 4
Prepare the abalone by cleaning it and separating the liver. I’ve previously cleaned and frozen the abalone and its liver for convenience. We’ll be using these frozen parts today.
Step 5
It’s easiest to slice the abalone and its liver thinly when they are slightly frozen. Slice them as thinly as possible. Thin slices will become tender and absorb the soup’s flavor beautifully when cooked.
Step 6
Now, let’s start sautéing. Heat a pot over medium-low heat, add 1 tablespoon of sesame oil, then add 1 tablespoon of minced garlic and the thinly sliced abalone and liver. Sauté gently, ensuring not to burn the garlic or abalone. Cook until the fragrant aroma of the abalone is released.
Step 7
Once the abalone begins to cook, add the 200g of beef for soup. Continue to sauté over medium-low heat, breaking up the beef to prevent clumping.
Step 8
When the beef is about halfway cooked, add 4 tablespoons of soup soy sauce (Guk-ganjang) and sauté together. Stir-frying with the soy sauce adds depth of flavor and a more appealing color to the ingredients.
Step 9
Add the rehydrated and chopped seaweed to the pot with the seasoned beef and abalone. Stir-fry everything together, ensuring the seaweed is coated with the oil and seasonings.
Step 10
Once all ingredients are well sautéed, pour in 12 cups of water and bring it to a boil over high heat.
Step 11
As the soup comes to a rolling boil, reduce the heat to medium-low, cover the pot, and let it simmer gently for at least 30 minutes. The longer it simmers, the deeper and richer the flavors will become.
Step 12
After simmering for over 30 minutes, the Abalone and Beef Seaweed Soup, with its rich broth and tender ingredients, is ready! Savor the deep, oceanic flavors.
