Shiitake Mushroom and Beef Seaweed Soup
Flavorful Shiitake Mushroom and Beef Seaweed Soup!
This seaweed soup was made for my significant other, who can’t enjoy a meal without soup. It’s packed with the savory goodness of beef and the chewy texture of shiitake mushrooms.
Main Ingredients- 20g Dried seaweed (miyeok)
- 300g Beef (for soup)
- 1 handful Dried shiitake mushrooms (approx. 3-4 mushrooms)
Seasoning & Others- 1.5 Tbsp Soy sauce for soup (guk-ganjang)
- 1 Tbsp Ginger wine (or cooking wine)
- 1 Tbsp Perilla oil (deulgireum)
- A pinch of ground black pepper
- Soy sauce or salt (to taste)
- 1.5 Tbsp Soy sauce for soup (guk-ganjang)
- 1 Tbsp Ginger wine (or cooking wine)
- 1 Tbsp Perilla oil (deulgireum)
- A pinch of ground black pepper
- Soy sauce or salt (to taste)
Cooking Instructions
Step 1
First, soak the dried seaweed in lukewarm water for about 15-20 minutes until fully rehydrated. Then, gently rinse the seaweed in cold running water, rubbing it between your hands once or twice. This removes any excess salt and impurities, resulting in a cleaner flavor.
Step 2
Prepare the beef for soup by soaking it in cold water for about 15 minutes to remove excess blood. Properly draining the blood is crucial for a clear broth and to eliminate any gamey smell.
Step 3
Squeeze out the excess water from the rehydrated seaweed and cut it into bite-sized pieces (about 3-4 cm). In a large pot, combine the cut seaweed, drained beef, and 1 tablespoon of perilla oil. Sauté over medium heat until the beef is lightly browned and just cooked through. This step enhances the umami of the seaweed and the richness of the beef.
Step 4
Once the beef is partially cooked, add enough water to generously cover the seaweed (about 1.5 to 2 liters). Bring to a boil over high heat after adding 1.5 tablespoons of soy sauce for soup and a pinch of pepper. Once boiling, reduce the heat to medium.
Step 5
Lightly rinse the dried shiitake mushrooms under cold water. If you desire a chewier texture and deeper flavor, add the shiitake mushrooms at this stage. Boil vigorously for 10 minutes to allow the mushroom flavor to infuse into the broth, then reduce the heat to medium-low and simmer for another 10 minutes for a richer, more complex soup.
Step 6
Finally, taste the soup and adjust the seasoning with more soy sauce for soup or salt as needed. Once all the flavors have melded together beautifully, your delicious Shiitake Mushroom and Beef Seaweed Soup is ready! Serve hot with rice for a wonderful meal.
