Rich Beef Seaweed Soup Recipe
How to Make Delicious Beef and Seaweed Soup
My daughter absolutely loves this soup! Made with plenty of beef, she can easily finish two bowls of rice with this comforting seaweed soup. It’s a guaranteed hit!
Main Ingredients- Beef (for soup) 300g
- Dried seaweed 2 handfuls (approx. 20g)
Seasoning & Others- Sesame oil, a little
- Soup soy sauce, to taste
- Perilla seed powder 3 Tbsp
- Water, plenty (approx. 1.5-2L)
- Salt, a little (for adjusting flavor)
- Sesame oil, a little
- Soup soy sauce, to taste
- Perilla seed powder 3 Tbsp
- Water, plenty (approx. 1.5-2L)
- Salt, a little (for adjusting flavor)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 30 minutes until fully rehydrated. Rinse the rehydrated seaweed several times in clean water to remove any impurities. Then, cut it into bite-sized pieces with your hands and squeeze out excess water.
Step 2
In a deep pot, add a generous amount of sesame oil and sauté the beef over medium heat. Stir-fry until the beef’s surface turns brown and it becomes fragrant. This step really deepens the flavor of the soup.
Step 3
Once the beef is partially cooked, add the drained seaweed to the pot and stir-fry together. Season with about 2-3 tablespoons of soup soy sauce to allow the seaweed and beef to absorb the flavor. Continue to stir-fry until well combined.
Step 4
Pour in plenty of water and bring to a boil over high heat. Once the soup starts boiling vigorously, skim off any foam that rises to the surface. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 30 minutes. This allows the flavors of the seaweed and beef to meld beautifully.
Step 5
Finally, stir in 3 tablespoons of perilla seed powder. Ensure it’s well incorporated into the soup. Taste the soup and adjust the seasoning with a little salt if needed. Your rich and nutty beef seaweed soup is now ready to enjoy!
