Tender Beef Tendon Seaweed Soup: Recipe for a Rich and Deep Broth
How to Make Delicious Beef Tendon Seaweed Soup Recipe
I ran a special promotion at the butcher shop offering free beef tendons! Since I received a generous portion, I contemplated how to best prepare them. I decided to make seaweed soup with the tendons, and it turned out incredibly delicious! The chewy texture of the tendons added a wonderful dimension to the classic seaweed soup. This recipe is perfect for a special occasion or a hearty, comforting meal.
Ingredients- 60g dried seaweed
- 50g beef (for soup)
- 60g beef tendon (Suji)
- 4 Tbsp soy sauce for soup (Guk-ganjang)
- 3 Tbsp cooking wine (Mirin or Sake)
- 3 Tbsp sesame oil
- 3 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
Beef tendon (Suji) can have a gamey smell if not prepared properly, so it’s crucial to remove the blood. Soak the tendon in cold water for 1 hour, changing the water about 3 times, to thoroughly drain the blood. After soaking, rinse the tendon thoroughly under running water.
Step 2
Place the rinsed tendon in a pot with 700ml of water. Bring to a boil over high heat, then reduce to medium heat and simmer until the tendon is tender. The broth from simmering the tendon is flavorful and will be used later for the soup.
Step 3
Soak the dried seaweed in cold water for about 10 minutes until it rehydrates and expands significantly, about 10 times its dry volume. Once rehydrated, rinse it 2-3 times under running water to remove any sand or debris. Squeeze out excess water before use.
Step 4
If you have leftover cooked beef, feel free to use it. If using raw beef, soak it in cold water for about 10 minutes to remove any blood. This step ensures a clean flavor in the soup without any unpleasant odors.
Step 5
Marinate the blood-drained beef with 4 Tbsp of soy sauce for soup and 2 Tbsp of cooking wine for about 5 minutes. Heat a pan with a little sesame oil over medium-low heat. Stir-fry the beef until the surface is cooked and the pink color disappears. Be careful not to overcook it, as it can become tough.
Step 6
Add the squeezed, rehydrated seaweed to the pot with the stir-fried beef. Drizzle in 3 Tbsp of sesame oil. Stir-fry together over medium-low heat for about 5 minutes, until the seaweed softens and wilts. Sautéing the seaweed beforehand helps to release its flavors into the soup.
Step 7
Once the seaweed and beef are sautéed, pour in the simmered tendon and its reserved broth. Bring the soup to a rolling boil over high heat. Add 3 Tbsp of salt to season (adjust according to your preference). Once boiling, reduce the heat to low and let it simmer gently for 30 minutes. This slow simmering allows the tendon to become tender and the soup to develop a deep, rich flavor.
