Hearty Beef and Perilla Seed Seaweed Soup
Beef Perilla Seed Seaweed Soup: Deliciously Easy, No Need for Stock!
A delightful fusion of tender beef and savory perilla seeds! Discover how to make this comforting seaweed soup, exceptionally flavorful and surprisingly simple, even without a pre-made broth. It’s a recipe that might just become your new go-to for a hearty and delicious meal.
Ingredients- 50g Dried Seaweed
- 1.5L Water (or rice water; plain water with 1-2 dried kelp pieces is also fine)
- 300g Beef for Soup (cut into bite-sized pieces)
- 1-2 Tbsp Cooking Oil + Sesame Oil (or Perilla Oil)
- 1/2 Tbsp Minced Garlic
- 1-2 Tbsp Soy Sauce
- 1-2 Tbsp Soup Soy Sauce (Guk-ganjang)
- Salt to taste
- Generous amount of husked Perilla Seed Powder (4-5 Tbsp or more)
Cooking Instructions
Step 1
First, heat 1-2 tablespoons of cooking oil and sesame oil (or perilla oil) in a pot over low heat. Add the minced garlic and sauté until fragrant. Once the garlic aroma releases, add the beef cubes (drained of excess liquid and cut into bite-sized pieces) and stir-fry over medium heat until the beef is nicely browned and no longer pink. It’s important to get a good sear on the beef.
Step 2
When the beef is almost cooked through, add about half of the soup soy sauce and soy sauce (equal parts) to the pot. Stir-fry together with the beef. This step infuses the beef with flavor and a nice color. The remaining soy sauce will be added later when sautéing the seaweed.
Step 3
Rinse the dried seaweed under running water several times to remove any debris and soak it in fresh water (or rice water) for about 10-20 minutes until fully rehydrated. If using plain water instead of rice water, you can add 1-2 pieces of dried kelp to the water and let it steep for 10 minutes to create a simple broth base. Squeeze out excess water from the rehydrated seaweed and cut it into manageable pieces. Using the soaking water adds depth to the soup.
Step 4
Once the beef is fully cooked and has been stir-fried with the soy sauce, add the rehydrated seaweed and the remaining soup soy sauce and soy sauce. Stir-fry everything together for about 2-3 minutes over medium heat. This allows the seaweed to soften and the flavors to meld with the beef.
Step 5
Now, pour in the water (or kelp-infused water). Instead of adding all the liquid at once, add about one-third of it first and bring to a simmer. Then, add another third, and repeat until you’ve added most of the liquid. This method helps to keep the broth clear and develops a richer flavor as it simmers. Bring the soup to a boil over high heat, then reduce to medium-low and let it simmer for 10-15 minutes, allowing the seaweed to become tender.
Step 6
After the soup has simmered and the seaweed is tender, it’s time to adjust the seasoning. Add salt gradually, tasting as you go, until the desired flavor is achieved.
Step 7
Finally, stir in a generous amount of husked perilla seed powder for a rich, nutty flavor. If you’ve made a large batch of soup, it’s best to ladle some into a smaller pot before adding the perilla seed powder. This prevents clumping and ensures it disperses evenly throughout the soup. Let it simmer for another minute or two after adding the perilla seeds. Your delicious and hearty Beef Perilla Seed Seaweed Soup is ready to be enjoyed!
