Tender Beef and Seaweed Soup (Mae-saeng-i Guk)
A Deliciously Soft Beef and Mae-saeng-i Soup, Softer Than Seaweed Soup, Cooked in No Time!
I love the soft texture of mae-saeng-i (a type of edible seaweed), but I’ve always found that when cooked with oysters, the oyster’s flavor can overpower the delicate taste of the mae-saeng-i, which I find disappointing. So, I decided to try cooking mae-saeng-i soup with beef instead, and to my delight, it created a much richer and more satisfying flavor that suits my palate far better! This time, I used beef scraps from short ribs I bought, and the result was incredibly delicious, likely because it’s a cut I particularly enjoy. It seems my ‘country-style’ taste preferences are validated! If you also find oyster mae-saeng-i soup not to your liking, I highly recommend trying this beef version. Once the beef is tender, the soup cooks up quickly, and you’ll be captivated by the smooth, velvety texture of the mae-saeng-i and the savory depth of the beef. Wishing you a smile-filled day today! ♡
Main Ingredients
- Beef 2 cups (cut into bite-sized pieces)
- Mae-saeng-i (seaweed) 1 pack (approx. 200g)
- Water, plenty (approx. 6-8 cups)
Seasoning
- Beef Dashida (or MSG, optional) 1 Tbsp (adjust to taste)
- Soup Soy Sauce 4 Tbsp (adjust for saltiness)
- Cooking Wine (Mirin or Cheongju) 2 Tbsp (to remove gamey smell)
- Salt to taste
- Beef Dashida (or MSG, optional) 1 Tbsp (adjust to taste)
- Soup Soy Sauce 4 Tbsp (adjust for saltiness)
- Cooking Wine (Mirin or Cheongju) 2 Tbsp (to remove gamey smell)
- Salt to taste
Cooking Instructions
Step 1
Begin by bringing a generous amount of water to a rolling boil in a pot over high heat.
Step 2
Lightly rinse the beef under cold running water, then cut it into your desired bite-sized pieces, typically about 2-3 cm. Cutting it too small might cause it to break apart during cooking, so aim for a moderate size.
Step 3
Once the water is boiling vigorously, add the cut beef to the pot. At this stage, add 2 Tbsp of cooking wine (like Mirin or Cheongju) to help tenderize the meat and eliminate any potential gamey odor.
Step 4
Gently rinse the mae-saeng-i (seaweed) in cold water two to three times to remove any debris. Drain it well in a colander. It’s best to rinse it quickly to avoid losing its nutrients.
Step 5
When the beef has reached your desired tenderness, add the prepared mae-saeng-i to the pot. Avoid boiling for too long after adding the seaweed; just cook until it wilts slightly to preserve its wonderfully soft texture and fresh flavor.
Step 6
Now it’s time to season the soup. Start by adding 4 Tbsp of soup soy sauce. Then, taste and adjust the overall seasoning with 1 Tbsp of beef Dashida (or MSG, if using) and salt as needed. It’s crucial to add seasonings gradually and taste as you go.
Step 7
Once the soup is perfectly seasoned, ladle the hot beef and mae-saeng-i soup into serving bowls. It’s especially delicious served with a side of warm rice.