Korean seaweed soup with beef
Wakame and thin slices of beef brisket give this sesame-scented soup its deep savoury flavour.
- Prep
- 15 min
- Cook
- 35 min
Scale the recipe
Ingredients
- dried wakame weigh before soaking
- 16 g
- beef brisket
- 150 g
- water
- 6 C
Seasonings
- toasted sesame oil
- 2/3 T
- minced garlic
- 1/3 T
- Korean soup soy sauce
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Soak the seaweed
Soak 16 g of wakame in cold water for 10–15 minutes. Rinse, squeeze gently and cut into pieces about 4 cm long.
-
Prepare the beef
Thinly slice 150 g of brisket into bite-size pieces. Wash the board and tools that touched raw meat.
-
Sauté the beef and seaweed
Heat 2/3 T of sesame oil over medium heat in a pot. Stir-fry the beef for 2 minutes, then add the wakame and cook, stirring, for 2 more minutes.
-
Simmer the soup
Add 6 C of water and 1/3 T of garlic and bring to a boil. Lower to medium-low and simmer for 25–30 minutes. Check with a thermometer that the centre of the beef reaches at least 71°C (160°F).
-
Season with soup soy sauce
Add some of the 1 T of soup soy sauce and taste. Add more from the remaining amount if needed.
