Beef Seaweed Soup

Ingredients // 4 servings

Select ingredients as you prepare them.

• Beef 150g
• Dried miyeok (seaweed) 15g

Seasoning

• Anchovy stock 800ml · 4 paper cups
• Soup soy sauce 1 Korean rice spoon · Source uses a rice spoon, not a calibrated tablespoon
• Anchovy sauce 1 Korean rice spoon · Source uses a rice spoon, not a calibrated tablespoon
• Minced garlic 1 Korean rice spoon · Source uses a rice spoon, not a calibrated tablespoon
• Sesame or perilla oil 2 Korean rice spoons · Source uses a rice spoon, not a calibrated tablespoon
• Salt a little (optional)

Only if replacing the anchovy broth

• Water instead of anchovy broth 800ml
• Anchovy stock coin 1

Steps //

1. 01
   Soak the dried seaweed in water until rehydrated. ▶ 0:04
2. 02
   While the seaweed soaks, heat sesame or perilla oil in a pot and cook the beef over medium-low heat. ▶ 0:07 Cooking tip The video uses perilla oil. The description also allows sesame oil and a little salt to season the beef.
3. 03
   Once the beef loses its raw color, add the minced garlic and stir-fry. ▶ 0:13 Cooking tip As the description suggests, you can cook the beef with 2–3 Korean rice spoons of water and add the oil at the end instead.
4. 04
   Squeeze the soaked seaweed dry, add it with the soup soy sauce and anchovy fish sauce, and stir-fry briefly over low heat. ▶ 0:19
5. 05
   Pour in 400 ml, half of the 800 ml anchovy broth, and simmer over medium-low heat for 10 minutes. ▶ 0:24 Cooking tip If you do not have anchovy broth, use 800 ml water and 1 anchovy stock coin.
6. 06
   Add the remaining 400 ml broth and cook for 5 more minutes. Taste and adjust with salt at the end. ▶ 0:29 Cooking tip For this recipe, the description defines 1T as one Korean rice spoon, not a calibrated 15 ml tablespoon.