Cherry & Dennis Recipes
Korean Beef Seaweed Soup
韓式牛肉海帶湯
Recipe overview
Beef is sautéed in sesame oil with rehydrated seaweed, then gently simmered into a clear, savoury Korean home soup.
01
Ingredients
Main ingredients
- 300 g beef
- 20 g dried seaweed
Seasoning
- 3 clove garlic
- 1 tbsp sesame oil
- 2 tbsp light soy sauce
- 1/2 tsp salt
Stock
- 1500 ml water
02
Tools
- mixing bowl
- colander
- knife
- cutting board
- stockpot
- wooden spoon
- measuring cup
- measuring spoons
- ladle
- serving bowl
03
Steps
Step 1
Soak the seaweed
Soak the dried seaweed in plenty of cold water for 10 minutes until fully expanded.
Step 2
Rinse and cut seaweed
Rinse the seaweed twice, squeeze dry and cut into roughly 5 cm lengths.
Step 3
Slice and season beef
Slice beef thinly across the grain and mix with garlic, soy sauce and sesame oil.
Step 4
Sauté the beef
Sauté the beef in the stockpot for 3 minutes until browned outside but not fully cooked.
Step 5
Sauté the seaweed
Add drained seaweed and sauté with the beef for 2 minutes until glossy.
Step 6
Add the water
Add 1500 ml water and loosen everything from the pot base.
Step 7
Bring to a boil
Bring to a boil over high heat for 5 minutes and skim surface foam.
Step 8
Simmer the soup
Lower the heat and simmer partly covered for 20 minutes until seaweed is tender.
Step 9
Check the beef
Lift the thickest beef slice and confirm it is no longer pink and reaches 71°C.
Step 10
Season with salt
Stir in all salt, simmer 2 minutes and taste.
Step 11
Rest the soup
Turn off the heat, cover and rest for 3 minutes so the flavours settle.
Step 12
Ladle and serve
Divide beef and seaweed among four deep white bowls, ladle over the clear broth and serve hot.
Common mistakes
- Dried seaweed expands greatly; do not use an unmeasured handful or the soup will become too dense.
Tips
Sauté beef and seaweed together for 2 minutes to build sesame aroma without heavy seasoning.
