Rich Beef Seaweed Soup: A Creamy and Tender Recipe
Just Like Mom’s! The Perfect Harmony of Creamy Broth and Tender Seaweed in Beef Seaweed Soup
Following the secret recipe passed down from my mother, I’ll share how to make a delicious beef seaweed soup with a wonderfully creamy broth and melt-in-your-mouth seaweed that everyone will love. It’s the ultimate home-cooked meal that’s satisfying and comforting when served with freshly cooked rice.
Main Ingredients- 1 handful dried seaweed (approx. 10-15g)
- 1 paper cup (approx. 100g) beef, cut into small pieces for soup
Seasoning & Broth Ingredients- 1/2 Tbsp minced garlic
- 1 Tbsp fish sauce or soup soy sauce (for umami)
- 1 Tbsp cooking wine (mirin) (to remove beef odor)
- 1 Tbsp sesame oil
- Salt (to taste)
- 2.4 liters rice water (approx. 12 paper cups)
- 1 dried anchovy and kelp broth pack OR (optional) 1 Tbsp anchovy powder
- 1/2 Tbsp minced garlic
- 1 Tbsp fish sauce or soup soy sauce (for umami)
- 1 Tbsp cooking wine (mirin) (to remove beef odor)
- 1 Tbsp sesame oil
- Salt (to taste)
- 2.4 liters rice water (approx. 12 paper cups)
- 1 dried anchovy and kelp broth pack OR (optional) 1 Tbsp anchovy powder
Cooking Instructions
Step 1
First, prepare the dried seaweed. Cut it into hand-length pieces, then snip it into bite-sized pieces with scissors. Soak the seaweed in plenty of cold water for at least 20 minutes until fully rehydrated. Once rehydrated, drain, rinse thoroughly with cold water 2-3 times to remove any sand or impurities, and squeeze out excess water.
Step 2
Now, let’s stir-fry the beef. In a bowl, combine the finely chopped beef, 1/2 Tbsp minced garlic, 1 Tbsp fish sauce (or soup soy sauce), 1 Tbsp cooking wine, and 1 Tbsp sesame oil. Mix well to marinate. Marinating the beef before stir-frying helps to remove any gamey odor and makes it more tender. Place the marinated beef in a pot and stir-fry over medium heat until the beef is browned. Cook until the beef changes to a brownish color.
Step 3
Once the beef is sufficiently stir-fried, add the rehydrated seaweed, cut into bite-sized pieces, and continue to stir-fry together over high heat. It’s important to stir-fry for about 5 minutes, ensuring nothing sticks to the bottom of the pot. If the ingredients start to stick or burn, add a ladleful or two of rice water or the water used to rehydrate the seaweed. This step is a secret to making the seaweed extra tender.
Step 4
After stir-frying the ingredients, pour 2.4 liters (about 12 paper cups) of rice water into the pot. Add 1 dried anchovy and kelp broth pack. (If you don’t have a broth pack, you can use 1 Tbsp of anchovy powder.) Cover the pot and bring to a rolling boil over high heat for 10 minutes to infuse the broth.
Step 5
Once the broth is boiling, remove the anchovy and kelp broth pack, and add 1 Tbsp of salt to season. Then, reduce the heat to medium-low, cover the pot, and let it simmer for another 20 minutes. The longer it simmers, the deeper and richer the broth will become. Taste the soup before turning off the heat and adjust the seasoning with salt if needed.
Step 6
Ladle the deliciously simmered seaweed soup into a bowl and pour in enough warm broth. Your mouth-watering beef seaweed soup is now ready!
Step 7
This seaweed soup boasts a rich flavor, with a creamy and clear broth, tender seaweed, and the savory taste of beef, all harmoniously combined.
Step 8
Taking a generous spoonful and filling your mouth with it brings back the comforting warmth of a mother’s cooking. I hope my daughter will think of me when she eats this seaweed soup someday, and that’s why I’m happily sharing this recipe post today.
