Korean home-style representative soup food, complete photo of beef seaweed soup
Birthday soup, seaweed soup loved by Koreans
Seaweed soup is one of the most familiar soup foods in Korean homes. Although it is well known for what you eat on your birthday morning, it is actually a warm home-cooked menu that you can enjoy casually even at your usual table. Gently soaked seaweed, savory roasted beef, and subtle garlic notes combine to create a deep, comforting flavor. Even when introducing Korean food to foreigners, it is not spicy but light enough to be recommended as the first soup dish.
Seaweed Ingredients
Based on 4 servings, prepare 20 g of dried seaweed, 200 g of beef soup, about 1.5 L of rice water or water, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, 2 tablespoons of soup soy sauce, and a little salt. The seaweed is soaked in plenty of water, rinsed several times, and cut into edible lengths. The soup is made cleaner by lightly pressing and removing the blood with a paper towel.
Cooking order
1. Seaweed and roast beef
Heat sesame oil in a saucepan and sauté beef first. When the meat starts to cook, add the soaked seaweed and minced garlic and sauté together. In this process, the seaweed aroma of seaweed and the umami of the meat are embedded in the oil, creating the basis for the soup flavor.
2. Pour in water and bring to a full boil
Pour in rice water or water, bring to a boil over high heat, reduce to medium heat and simmer for at least 20 minutes. The more seaweed soup is boiled over time than when it is boiled briefly, the softer the seaweed becomes and the thicker the soup. The bubbles that come up in the middle are cleared and the taste is clearer.
3. Season and finish
Basic season with soy sauce and salt the liver that is lacking. Adding too much soy sauce can thicken the color, so it is recommended to adjust the last liver with salt. Depending on your preference, you can add a little pepper, but if you want to take advantage of the lightness of seaweed, a simple finish is enough.
What to remember when choosing ingredients
Seaweed can weaken the texture if it is soaked for too long, so refer to the product guidance time and check the condition after 10-20 minutes of soaking. As with beef for the national street, the more it is boiled, the better the flavor is. Rice water makes the soup a little softer and savory, but if you want a clean taste, you can just use water.
Little Tips to Reduce Failure
If you keep adding soy sauce when seaweed soup feels fresh, the color and aroma may intensify. Start with soup soy sauce, and finish with salt for the last lack of salt. Also, if you do not roast enough seaweed and meat right away, the deep flavor may be less, so it is important to roast them slowly until the ingredients are coated with shine.
Tips for eating good
Seaweed soup is good when it is freshly boiled, but the taste is deeper when it is cooled and reheated. Kimchi, namul side dishes, and warm rice make for a Korean home-style atmosphere. If you add shellfish, mussels, and perilla flour instead of beef, you can make another style of seaweed soup. If you're new to Korean cooking, start with a basic beef seaweed soup today. The ingredients are simple, but one bowl contains the Korean birthday culture and warmth of home-cooked meals.
