Beef Seaweed Soup

Ingredients // 4 servings

• Beef 150g $4.35
• Dried miyeok (seaweed) 15g $0.72

Seasoning

• Anchovy stock 800ml · 4 paper cups $0.43
• Soup soy sauce 1 tbsp $0.05
• Anchovy sauce 1 tbsp $0.11
• Minced garlic 1 tbsp $0.09
• Sesame or perilla oil 2 tbsp $0.58
• Salt a little (optional) $0.01

Total // $6.35 4 servings · $1.59 each

Steps //

1. 01 Soak the dried seaweed until fully rehydrated, then squeeze it dry.
2. 02 Heat sesame oil in a pot and cook the beef and garlic over medium-low until the red is gone. Why If heating sesame oil that hot worries you, add 2~3 tbsp of water instead and stir the oil in at the end.
3. 03 Add the seaweed, soup soy sauce and anchovy sauce and stir-fry gently over low heat. Why Frying the seaweed in oil first is what makes the broth milky and deep.
4. 04 Pour in half the stock and simmer over medium-low for 10 minutes.
5. 05 Add the rest of the stock and simmer 5 minutes more. Why The longer it goes on low heat, the richer it gets. Adjust salt at the very end.