Clear and Savory Low-Sodium Beef and Seaweed Soup
Flavorful Low-Sodium Beef and Seaweed Soup – Perfect for Any Occasion!
Feeling low on energy or appetite after your COVID-19 vaccination, I decided to make a comforting bowl of seaweed soup using the bulgogi-cut beef I had at home. Usually, bulgogi cuts can be a bit fatty, so I used my special technique to create a clean-tasting, low-sodium seaweed soup. This recipe is perfect for when you need a gentle, nourishing meal, delivering deep umami flavor without being overly salty.
Main Ingredients
- 20g dried seaweed
- 200g beef (bulgogi cut)
- 1 medium onion
Seasoning & Others
- 1 tsp sesame oil
- 3 Tbsp soup soy sauce (guk-ganjang)
- Pinch of black pepper
- 2 L water
- 1 tsp sesame oil
- 3 Tbsp soup soy sauce (guk-ganjang)
- Pinch of black pepper
- 2 L water
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water until fully rehydrated. Gently rub the softened seaweed with your hands a couple of times to wash away any impurities. Squeeze out excess water, then cut the seaweed into bite-sized pieces, about 3-4 cm long, and place them in a pot.
Step 2
For the bulgogi-cut beef, gently pat dry any excess blood with a paper towel. Once the blood is removed, thinly slice the beef into small pieces. This step helps to ensure a clearer soup broth.
Step 3
Add the sliced beef to the pot with the seaweed. Drizzle in 1 teaspoon of sesame oil and 3 tablespoons of soup soy sauce. Stir-fry over medium heat for about 2-3 minutes, allowing the beef to lightly brown and the ingredients to combine well.
Step 4
After stir-frying the beef and seaweed, pour in 2 liters of water. Bring the soup to a boil over high heat.
Step 5
Once the soup reaches a rolling boil, add the peeled whole onion. Let it boil vigorously over high heat for 15 minutes, then reduce the heat to medium-low and simmer for another 10 minutes. Skim off any foam or excess oil that rises to the surface during cooking for a cleaner, clearer soup. The whole onion will help to remove any gamey smell from the beef and add a subtle sweetness and depth of flavor to the broth.
Step 6
Finally, taste the soup and adjust the seasoning. If needed, add more soup soy sauce little by little to reach your desired saltiness. Finish with a sprinkle of black pepper for added aroma. Your soup is now ready!
Step 7
Even though this beef and seaweed soup was made with bulgogi-cut beef, the addition of the whole onion effectively eliminated any gamey flavors and contributed a rich, savory depth. The result is a delicious and nourishing bowl of soup that everyone can enjoy!
