Rich and Flavorful Beef and Seaweed Soup: A Special Treat for Celebrations
#SeaweedSoup #BeefSoup #BeefSeaweedSoup #KoreanBirthdaySoup #SoupRecipe #Gukganjang
This is a hearty beef and seaweed soup, traditionally prepared for birthdays. While seaweed soup is a common dish, making it with beef often marks special occasions like birthdays. After all, it’s the cook’s labor of love!
A birthday is truly acknowledged when you’re greeted with a warm bowl of seaweed soup.
I remember a birthday where, despite opening the lid of the soup bowl countless times, there was no seaweed soup. Ah, I was forgotten… Even when a birthday is passed over, it leaves a lingering thought in one’s heart.
Make sure to celebrate birthdays properly! ^^
**Tips for Delicious Beef Seaweed Soup:**
– For clear and flavorful broth, soak the beef in cold water to remove blood.
– Searing the beef in sesame oil before simmering enhances its rich aroma and deepens the flavor.
– Stir-frying the seaweed with the beef makes it tender and adds to the umami taste.
– Season towards the end of cooking to prevent the soup from becoming too salty. Taste and adjust the seasoning after the soup has simmered and flavors have melded.
Main Ingredients- Dried cut seaweed: 1 handful (approx. 50g)
- Beef for soup (e.g., brisket or flank steak): 250g
Cooking Instructions
Step 1
First, soak the beef for soup in cold water for about 30 minutes to thoroughly remove any blood. This step is crucial for a clear and clean-tasting broth, removing any gamey odors from the beef. Unlike beef for stir-fries or grilling, removing blood is essential for soup.
Step 2
Heat 3 tablespoons of sesame oil in a pot over medium heat. Add the beef (after draining the blood) and stir-fry until it turns whitish and starts to cook through. Searing the beef like this enhances its natural flavor and makes the soup much more delicious.
Step 3
Add the dried cut seaweed, which has been rehydrated in water until softened, to the pot. Continue to stir-fry with the beef for another 2-3 minutes. Stir-frying the seaweed helps to eliminate any fishy smell and makes it tender, contributing to a deeper soup flavor.
Step 4
Once the seaweed and beef are well stir-fried, add 1 tablespoon of minced garlic and stir-fry for about 1 minute until fragrant. The aroma of garlic will further enrich the soup’s taste.
Step 5
Pour 1L of water and 1 soup stock cube (or your preferred broth) into the pot and bring to a boil over high heat. Once boiling vigorously, reduce the heat to medium-low and simmer for 10-15 minutes, allowing the flavors to fully infuse. Finally, add 3 tablespoons of soy sauce for soup (Gukganjang) to season. It’s best to season at the end. Taste and adjust the seasoning after the soup has simmered and the flavors have developed properly. If you season too early, the soup might seem bland, leading you to add more salt or soy sauce, potentially making it too salty. Always wait until the soup has simmered well before adjusting the taste.
Step 6
Serve hot with a bowl of rice for a complete and nourishing meal. This beef and seaweed soup is finished! It’s wonderfully clean and refreshing thanks to being stir-fried in sesame oil, with no unpleasant odors. It’s a perfect dish not only for special occasions but also as a revitalizing meal for your family’s health.
