Rich & Savory Seaweed Soup with Shrimp and Beef
How to Make Hearty Seaweed Soup with Shrimp and Beef: A Recipe for Deep Flavor
Discover the ultimate comfort food: a rich and flavorful Seaweed Soup packed with succulent shrimp and tender beef. This recipe balances the oceanic depth of seaweed with the savory notes of beef and the sweet pop of shrimp. Perfect for special occasions or a nourishing everyday meal, this detailed guide ensures even beginner cooks can achieve a delicious, restaurant-quality soup. Get ready to impress with this classic Korean dish!
Ingredients
- 50g dried seaweed (about 4 handfuls)
- 300g beef for soup (e.g., brisket or flank)
- 100g whiteleg shrimp (or your preferred shrimp), peeled and deveined
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 3 Tbsp soup soy sauce (or to taste)
- 10 cups water (approx. 2L)
Cooking Instructions
Step 1
Begin by preparing 50g of dried seaweed. Choosing good quality dried seaweed is key to achieving a rich, oceanic flavor base for your soup.
Step 2
Place the dried seaweed in a large bowl and cover it with plenty of water. Let it soak for about 20-30 minutes, or until it becomes soft and rehydrated. This process also helps to rinse away any excess salt or grit.
Step 3
Once the seaweed is fully rehydrated and soft, gently squeeze out the excess water. Then, knead it with your hands in clean water to thoroughly clean it. This step removes any remaining impurities and saltiness.
Step 4
Drain the cleaned seaweed in a colander and rinse it under cold running water 2 to 3 times. Gently squeeze out any excess water again, and set it aside to drain further.
Step 5
Roughly chop the drained seaweed into bite-sized pieces. You should have approximately 4 handfuls. Feel free to adjust the amount based on your preference.
Step 6
Now, let’s prepare the beef for added richness. Place 300g of beef for soup in a colander and rinse it lightly under cold water to remove any surface blood. This helps to create a cleaner broth. Transfer the beef to a pot.
Step 7
Add 1 tablespoon of minced garlic and 1 tablespoon of sesame oil to the beef. Sauté over medium heat, breaking up the meat as it cooks, until fragrant and lightly browned. This step builds the foundational flavor.
Step 8
When the beef is about halfway cooked, pour in 3 tablespoons of soup soy sauce and continue to stir-fry until the beef is fully cooked. The soup soy sauce not only seasons but also helps to deepen the beef’s savory flavor.
Step 9
Add 100g of whiteleg shrimp (or your favorite shrimp) that has been thawed and rinsed. Stir-fry them with the beef and aromatics for a minute or two until they turn pink and are cooked through. The shrimp will lend a touch of sweetness and sea flavor.
Step 10
Add the prepared seaweed to the pot with the beef and shrimp. Stir everything together well to combine the ingredients and allow their flavors to meld.
Step 11
Pour in 10 cups (approximately 2 liters) of water. Ensure there’s enough water to generously cover all the ingredients. This is the base of your delicious soup.
Step 12
Bring the soup to a rolling boil over high heat. Once it starts boiling vigorously, skim off any foam that rises to the surface for a clearer broth.
Step 13
Reduce the heat to medium-low or low. Cover the pot partially, leaving a small gap for steam to escape. Let the soup simmer gently for 15 to 20 minutes. This slow simmering allows the flavors of the seaweed, beef, and shrimp to fully infuse into the broth.
Step 14
After simmering, taste the soup. Adjust the seasoning as needed with additional soup soy sauce or salt. I found the flavor perfect without extra seasoning, but feel free to adjust it to your personal taste.
Step 15
Your delicious Seaweed Soup with Shrimp and Beef is ready! Serve hot with a bowl of rice for a comforting and nourishing meal. Enjoy the rich, complex flavors that develop with every spoonful.
