Beef and Seaweed Soup with a Spicy Kick
What’s the Secret to the Spicy Aftertaste in This Beef Seaweed Soup?
A clear and refreshing seaweed soup with a surprising spicy finish. Discover the secret to this delicious beef and seaweed soup that leaves a pleasant, warming kick.
Main Ingredients- Dried seaweed (Miyeok) 20g
- Beef (for soup) 300g
- Chili seeds 1 Tbsp
- Dashi pack (anchovy, kelp, etc.) 1 pc
Seasoning- Soup soy sauce (Guk-ganjang) 2-3 Tbsp (adjust to taste)
- Black pepper powder a pinch
- Minced garlic 1 tsp
- Sesame oil 1 Tbsp
- Soup soy sauce (Guk-ganjang) 2-3 Tbsp (adjust to taste)
- Black pepper powder a pinch
- Minced garlic 1 tsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
First, prepare 20g of dried seaweed. Soak it in lukewarm water for about 15-20 minutes until fully rehydrated. Be careful not to use hot water, as it can degrade the nutrients in the seaweed.
Step 2
Once the seaweed is softened, gently rub it with your hands to rinse it clean. Rinse it 1-2 times, then cut it into bite-sized pieces, about 2-3 cm long. Cutting it too finely can make the soup cloudy.
Step 3
In a deep pot, add the cut seaweed and cold beef. Stir in 1 Tbsp of sesame oil, 1 tsp of minced garlic, and a pinch of black pepper powder. Sauté over medium heat for about 5-6 minutes, stirring until the seaweed and beef are well combined and fragrant. Sauté until the beef is lightly browned.
Step 4
Once the ingredients are sautéed, pour in enough water to generously cover the seaweed and beef (about 1.5-2 liters). Bring to a boil over high heat, then reduce to medium heat and simmer for 15-20 minutes. This allows the seaweed to become tender and the beef to release its flavorful broth.
Step 5
While simmering, skim off any foam or excess oil that rises to the surface. This step helps to keep the broth clear and clean-tasting.
Step 6
Add 2-3 Tbsp of soup soy sauce to season the soup. Adjust the amount of soy sauce based on the saltiness of the seaweed and your personal preference. Taste and add more soup soy sauce or salt if needed.
Step 7
Now, for the secret ingredient that adds a pleasant spicy finish: chili seeds. Place 1 Tbsp of chili seeds into a dashi pack. Using a dashi pack helps to control the spiciness, preventing it from becoming overwhelming.
Step 8
Add the dashi pack filled with chili seeds to the almost-finished beef and seaweed soup. Simmer for an additional 3-5 minutes. This brief steeping allows the chili seeds to impart a gentle, warming spiciness without making the soup too hot. Remove the dashi pack before serving. Enjoy your uniquely flavorful beef and seaweed soup with its delightful spicy aftertaste!
