Main ingredients 🥩
Soy sauce for soup (Guk-ganjang)BeefMinced garlic
Ttukdak Hyung's Beef Seaweed Soup
A rich beef and seaweed soup made with beef, soy sauce, and minced garlic, simmered in a savory soy sauce-based broth.
🙋 Recommended for
- ⭐ Those who want a hearty meal with hot beef and seaweed soup.
- ⭐ Those who love the combination of beef and soy sauce.
- ⭐ Those who want to create a rich broth by balancing the liquid and seasoning ratios.
Ingredients needed 🛒2 servings
- Dried seaweed, cut: 1/2 cup (based on paper cup)
- Sesame oil: 3 spoonfuls
- Soy sauce for soup (Guk-ganjang): 3 spoonfuls
- Beef: 300g
- Water: 1L
- Minced garlic: 1 spoonful
- Salt: 1/2 spoonful
Recipe 🍳
- Preheat the pot over medium heat, then add 3 spoonfuls of sesame oil.
- Add 300g of beef cut into bite-sized pieces and soaked seaweed, and stir-fry them together. Any cut of beef can be used, including for stew, bulgogi, or grilling. Since beef seaweed soup tastes better the longer it's simmered, cuts with less fat and more lean meat are recommended for stewing. Brisket and shank are commonly used, but chuck flap tail and sirloin are also possible.
- When most of the moisture has evaporated, add 3 spoonfuls of soy sauce for soup and stir-fry once more. The reason for adding the soy sauce for soup in advance and stir-frying is to allow the salty flavor of the soy sauce to permeate the beef and seaweed, making it more delicious. If you don't stir, the seaweed and meat will stick to the pot, so stir quickly with a spoon while stir-frying.
- Add 1L of water and bring to a boil over high heat.
- Once the soup boils, season with 1 spoonful of minced garlic and 1/2 spoonful of salt.
- Beef seaweed soup is delicious right away, but it tastes even better when simmered longer, as the rich flavors from the beef and seaweed become more pronounced. For an even more delicious experience, simmer it further over low heat before serving.
- Preheat the pot over medium heat, then add 3 spoonfuls of sesame oil.
- Add 300g of beef cut into bite-sized pieces and soaked seaweed, and stir-fry them together. Any cut of beef can be used, including for stew, bulgogi, or grilling...
- When most of the moisture has evaporated, add 3 spoonfuls of soy sauce for soup and stir-fry once more. The reason for adding the soy sauce for soup in advance and stir-frying is to allow the salty flavor of the soy sauce...
- Add 1L of water and bring to a boil over high heat.
Cooking tips 💡
- Adjusting the soup's seasoning one last time at the end makes it easier to control the saltiness.