Luxurious Korean Beef Sirloin and Seaweed Soup Recipe
Special Seaweed Soup Cooked with Flavorful Korean Beef Sirloin
Try making a rich and deep-flavored seaweed soup using the precious Korean beef sirloin you received during the holidays. This recipe breaks the stereotype that seaweed soup is difficult to make; with tender sirloin added, it becomes an even more special and delicious meal. You’ll feel a sense of fullness and warmth that melts away the cold on a chilly day, especially when enjoyed with a bowl of freshly cooked rice. This Korean beef sirloin seaweed soup is perfect for special occasions or as a nourishing meal for your family. Make it now!
Main Ingredients- 300g Korean beef sirloin (fat and sinew removed)
- 300g rehydrated dried seaweed (drained)
- 13 cups water (approx. 2.6L)
Seasonings & Others- 3 Tbsp perilla oil
- 2 chicken stock cubes (or dashi broth)
- 1/2 Tbsp coarse sea salt (or soy sauce for seasoning)
- 1 Tbsp soy sauce (adds umami to the sirloin)
- 1 Tbsp minced garlic
- 3 Tbsp perilla oil
- 2 chicken stock cubes (or dashi broth)
- 1/2 Tbsp coarse sea salt (or soy sauce for seasoning)
- 1 Tbsp soy sauce (adds umami to the sirloin)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, carefully trim off any excess fat and tough sinew attached to the Korean beef sirloin. Then, cut it into bite-sized pieces, about 1 to 1.5 cm thick. This preparation will make the meat tender and the soup clearer.
Step 2
Soak the dried seaweed in water until rehydrated and soft. Squeeze out excess water. Rinse the rehydrated seaweed once or twice to remove any impurities, and cut it into bite-sized pieces, about 3 to 4 cm.
Step 3
Heat 3 tablespoons of perilla oil in a deep pot over medium heat. Once the oil is warm, add the prepared sirloin and stir-fry until the surface is no longer pink and is lightly browned. This process helps seal in the juices and develop flavor.
Step 4
Add the rehydrated seaweed to the pot with the beef and stir-fry together for about 2 to 3 minutes over medium heat. This wilts the seaweed and allows it to meld with the beef, enhancing the overall flavor.
Step 5
After stir-frying the beef and seaweed, pour in 5 cups (approx. 1L) of water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer gently for about 10 minutes to allow the flavors of the seaweed and beef to infuse into the water.
Step 6
When the broth starts to turn milky white, add the remaining 8 cups (approx. 1.6L) of water. Then, add the 2 chicken stock cubes, 1/2 Tbsp sea salt, 1 Tbsp soy sauce, and 1 Tbsp minced garlic. Bring to a rolling boil over high heat and continue to simmer for 30 to 40 minutes. The chicken stock adds umami, and the long simmering time allows the flavors of the beef and seaweed to deeply penetrate the broth, creating a rich and refreshing taste.
Step 7
After simmering for 30 to 40 minutes, reduce the heat to low and let it steam. Letting it simmer gently on low heat for another 5 to 10 minutes with the lid on, rather than serving immediately, will make the seaweed and beef even more tender and the broth richer and more complex. This step is a secret to elevating your seaweed soup.
Step 8
Finally, ladle the hot Korean beef sirloin seaweed soup into serving bowls. Enjoy it with a bowl of freshly cooked rice!
