Kim Dae-seok's Beef Seaweed Soup

Name: Kim Dae-seok's Beef Seaweed Soup
Cook time: 60 min
Total time: 60 min
Yield: 3 servings
Cuisine: Korean
Ingredients: dried seaweed 25g; beef brisket 250g; mirin 4 spoons (3 spoons for seaweed + 1 spoon for beef); sugar half spoon; minced garlic 1 spoon; soy sauce 2 spoons; salt 1/4 spoon; water 1200ml

Sautéed using only the natural fat from the beef without sesame oil, resulting in a clear and clean broth; deep flavor achieved by using mirin and sugar to eliminate fishy and off-putting odors.

1 hr Difficulty Easy Soups & stews

Main ingredients

dried seaweedbeef brisketminced garlicsoy sauce

Ingredients needed 3 servings

dried seaweed 25g

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dried seaweed beef brisket minced garlic soy sauce

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beef brisket 250g

mirin 4 spoons (3 spoons for seaweed + 1 spoon for beef)

sugar half spoon

minced garlic 1 spoon

soy sauce 2 spoons

salt 1/4 spoon

water 1200ml

Recipe

Soak 25g of dried seaweed for 30 minutes, then rub thoroughly with 3 spoons of mirin to remove fishy odor
After soaking, evenly coat the seaweed with 3 spoons of mirin and vigorously rub for 1 minute, then rinse thoroughly under cold water and squeeze out excess moisture using a colander
Spread out the squeezed seaweed and cut into bite-sized pieces, about 3–4cm apart
For 250g of beef brisket, add 1 spoon of mirin, half a spoon of sugar, and 1 cup of water, then mix well to draw out blood and impurities
Place the blood-drawn beef brisket into a preheated pot and sauté over high heat for about 2 minutes and 30 seconds, using only the beef’s natural fat—no oil or sesame oil
Once the beef begins to cook, add the cut seaweed, 1 spoon of minced garlic, and 1 spoon of soy sauce, and continue sautéing over high heat for another 3 minutes to develop aroma
Add 800ml of water as first cooking liquid, cover the pot, reduce heat to medium-low, and simmer gently for 20 minutes until the seaweed and beef become tender
When the broth reduces slightly, turn up the heat again and add 400ml of water and 1 spoon of soy sauce as second cooking liquid, then bring to a boil briefly
Taste and adjust seasoning; if too bland, add 1/4 spoon of salt to suit your taste, then cover and simmer on low heat for an additional 5 minutes to finish

Soak dried seaweed in water, rub with mirin to clean, then rinse and drain. Soak beef brisket in a mixture of sugar and mirin for 5 minutes to remove blood and off-flavors.
Sauté the beef in a pot without sesame oil, then add seaweed, garlic, and soy sauce and stir-fry for 3 minutes. Add 800ml of water and simmer gently over medium-low heat for 20 minutes.
Add 400ml of water and 1 spoon of soy sauce, bring to a boil, adjust seasoning with salt if needed, then simmer on low heat for 5 more minutes to finish.

Cooking tips

Avoid adding sesame oil, as it can cloud the broth and make it greasy—using only the beef’s natural fat ensures a clean, light texture.
Rubbing dried seaweed with mirin before rinsing effectively removes its characteristic oceanic fishiness.
Adding a small amount of sugar when drawing out beef blood enhances osmotic pressure, helping the meat tenderize quickly and eliminating off-flavors efficiently.
Do not add all the water at once—start with a smaller amount, simmer gently for 20 minutes, then add more later to extract a deeper, richer flavor.

Recommended for

Those seeking a clear, refreshing seaweed soup without the greasiness of sesame oil.
People wanting a reliable, deeply flavorful beef seaweed soup perfect for birthdays.
Anyone interested in proven techniques to eliminate seaweed’s fishy taste and beef’s off-odors.

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Lim Sung-geun's Beef Seaweed Soup

Sauté the beef and seaweed thoroughly in sesame oil to eliminate any fishy odor, then enhance the rich umami flavor with bonito sauce for a clean and deeply flavorful seaweed soup.

25 minEasySoups & stews

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Kim Dae-seok's Beef Seaweed Soup

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒3 servings

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Main ingredients

Tags

Ingredients needed 3 servings

Recipe

Cooking tips

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