Rich and Deep Beef Seaweed Soup
Beef Seaweed Soup: Two Secrets for a Profoundly Delicious Flavor!
Introducing a recipe for beef seaweed soup with a wonderfully savory and deep broth. The key is to thoroughly sauté high-quality Korean beef brisket to maximize its flavor. This carefully simmered soup will be a dish worthy of a feast on its own. Shall we make a hearty and delicious seaweed soup that’s perfect for enjoying with rice?
Main Ingredients- Korean beef brisket for soup, 150g
- Dried seaweed, 25g
- Sesame oil, 2 Tbsp
- Water, 1.8 liters
Seasoning (Tablespoon Measurement)- Korean soup soy sauce, 2 Tbsp
- Anchovy extract, 2 Tbsp
- Minced garlic, 1 Tbsp
- Salt, to taste
- Korean soup soy sauce, 2 Tbsp
- Anchovy extract, 2 Tbsp
- Minced garlic, 1 Tbsp
- Salt, to taste
Cooking Instructions
Step 1
Soak the Korean beef brisket in cold water for 30 minutes to remove any blood. Properly draining the blood ensures a clear and clean broth. After soaking, drain the beef on a sieve.
Step 2
Rehydrate the dried seaweed in cold water for about 10 minutes until softened. Gently rinse it a couple of times by swishing your hands through it to remove any grit. Cut the seaweed into bite-sized pieces, about 5cm long, using scissors. Squeeze out any excess water.
Step 3
Heat a pot over medium heat and add 2 Tbsp of sesame oil. Sauté the beef until its surface turns white and it’s cooked through. This initial sauté is the first secret: it awakens the beef’s natural flavors, leading to a richer broth.
Step 4
Once the beef is sufficiently sautéed, add the rehydrated seaweed and 2 Tbsp of Korean soup soy sauce. Continue to stir-fry them together for at least 5 minutes. Sautéing the seaweed well softens its oceanic aroma and helps it meld beautifully with the beef, enhancing its umami. I’ve found that the more effort you put into this sautéing stage, the tastier the seaweed soup becomes!
Step 5
Now, pour in 1.8 liters of water and bring it to a boil over high heat. As the soup boils, carefully skim off any foam that rises to the surface for a cleaner taste. Once skimmed, add 2 Tbsp of anchovy extract. Cover the pot, reduce the heat to low, and let it simmer gently for at least 1 hour. This slow simmering is the second secret, allowing the flavors of the beef and seaweed to fully infuse into the broth, creating a deep and rich soup.
Step 6
After an hour, uncover the pot and add the remaining 2 Tbsp of anchovy extract, 1 Tbsp of Korean soup soy sauce, and 1 Tbsp of minced garlic. Increase the heat to high and bring it to a rolling boil for a moment to ensure all seasonings are well incorporated. Finally, taste the soup and adjust the seasoning with salt if needed. Your delicious beef seaweed soup is ready! ♡
Step 7
This beef seaweed soup pairs wonderfully with any side dish. A simple serving of well-fermented kimchi is all you need to make this soup even more enjoyable and satisfying.
Step 8
Remember these two key tips for a successful seaweed soup: first, sauté the beef thoroughly and for a good amount of time to develop deep flavor, and second, simmer it gently over low heat for over an hour to allow the ingredients to fully release their essence. Follow these two steps, and anyone can achieve an excellent bowl of seaweed soup. ^^
Step 9
Thinking about it, it’s a truly grateful soup that requires minimal hands-on effort and relies on time to create its magic. I hope you all enjoy making and savoring this hearty beef seaweed soup! Eat well, everyone!
