Beef Seaweed Soup with Garlic Infusion
Rich and Flavorful Beef Seaweed Soup: A TV-Inspired Recipe!
Inspired by Yoo Jae-suk’s delicious beef seaweed soup on a popular variety show, I decided to add a special touch: garlic! Normally, I don’t add garlic to my seaweed soup, but sautéing it with the beef created a much deeper and richer broth. The kids on the show raved about how delicious it was, and the host himself agreed! This recipe breaks down how you can easily recreate that delightful depth of flavor at home. It’s a clear, refreshing, yet hearty soup thanks to the rich essence of the beef. Let’s get started on this comforting bowl of goodness!
Main Ingredients- 3 handfuls dried seaweed (rehydrated)
- 300g beef for soup (cut into bite-sized pieces)
- 2.5 liters water
Cooking Instructions
Step 1
Rehydrate the dried seaweed in plenty of cold water until soft. Once rehydrated, thoroughly rub the seaweed with your hands as if washing laundry. Rinse it under running water several times to remove any bitterness or impurities. Squeeze out excess water and set aside.
Step 2
Cut the cleaned seaweed into bite-sized pieces, about 3-4 cm long. Cutting it to a manageable length will make it easier to eat after cooking.
Step 3
For the beef, it’s best to remove the blood. You can soak it in cold water or rinse it briefly under running water. Drain it well on a sieve. (Tip: Removing excess blood prevents the soup from becoming cloudy and eliminates any gamey smell.)
Step 4
Heat a pot over medium-low heat and add 1.5 Tbsp of sesame oil. Add 1 Tbsp of minced garlic and sauté until fragrant. Be careful not to burn the garlic.
Step 5
Add the drained beef to the pot and stir-fry over high heat until the surface is browned. Make sure to break up any clumps of meat.
Step 6
Once the beef is mostly browned, add 3 Tbsp of soup soy sauce and stir-fry together. This step allows the soy sauce to flavor the beef and ensures the meat is fully cooked.
Step 7
Now, add the 3 handfuls of rehydrated seaweed to the pot. Stir well with the beef and sauté for 2-3 minutes. Sautéing the seaweed beforehand deepens the broth’s flavor and enhances its umami.
Step 8
Once the seaweed is softened from sautéing, pour in 2.5 liters of water and bring it to a boil over high heat. Boiling uncovered initially helps to remove any impurities and keep the broth clear.
Step 9
When the soup comes to a rolling boil, reduce the heat to medium, cover the pot, and let it simmer gently for 30 to 40 minutes. This long simmering time allows the flavors of the seaweed and beef to fully meld, creating a rich broth. Finally, taste the soup and adjust the seasoning with 1/4 Tbsp of salt (or more, to your preference) for a perfect bowl of beef seaweed soup!
