Korean Beef Seaweed Soup
A comforting Korean seaweed soup that builds savory depth by sautéing beef and soaked seaweed in sesame oil before a gentle simmer.
Servings Ingredient Calculator
Default: 3–4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Dried seaweed20g
- Soup-cut beef150g
- Water1.5L
🥣 Sauce & Seasoning
- Sesame oil1큰술 (1 tbsp)
- Soup soy sauce1½큰술 (1½ tbsp)
- Minced garlic1작은술 (1 tsp)
- Salt기호에 따라 (to taste)
👨🍳 Cooking Steps
Soak 20 g dried seaweed in cold water for 10 minutes, rinse well, and squeeze out excess water.
Heat 1 tablespoon sesame oil in a pot and sauté 150 g beef with the soaked seaweed over medium heat for 3 minutes.
Add 1.5 L water; when it boils, lower the heat and simmer gently for 20 minutes.
Add 1½ tablespoons soup soy sauce and 1 teaspoon minced garlic, simmer 2 more minutes, then adjust with salt.
Turn off the heat, rest for 3 minutes, then serve in bowls with rice.
🌟 Pro Chef Tips
- • Squeeze soaked seaweed dry so it sautés cleanly without splattering.
- • Add soup soy sauce near the end to keep the seaweed from turning overly dark.
⚠️ Avoid Common Pitfalls
- ❌ If the broth tastes flat, add 1 teaspoon soup soy sauce and simmer only 2 minutes.
- ❌ If the seaweed is tough, add 100 ml water, cover, and simmer 5 minutes longer.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
