Seaweed Soup: A Simple and Delicious Recipe

작성일자 글쓴이

Introduction

This is a simple and delicious seaweed soup recipe.
The dish gained more attention when it was featured in the Netflix show “Chef in Black and White,” where seaweed soup was used in one of the recipes.

In Korea, seaweed soup is a highly symbolic dish. It’s traditionally eaten on birthdays, and new mothers are served this soup as their first meal after giving birth. There’s even a story that ancient Koreans observed whales eating seaweed after giving birth to heal their bodies, inspiring the tradition of feeding seaweed soup to postpartum women.

However, on exam days, seaweed soup is often avoided because the slippery texture of the seaweed is associated with “slipping” or “failing.”

This seaweed soup recipe is not spicy, unlike many Korean dishes, and can be enjoyed by almost anyone. If you have the ingredients ready, it’s easy to prepare and makes for a hearty meal when served with rice.

Ingredients (Serves 4)

  • 250g beef (plate cut)
  • If you don’t have beef, you can substitute with chicken, canned tuna, white fish, or clams for a different flavor.
  • 20g dried seaweed
  • 2 tbsp sesame oil
  • You can also use perilla oil if you prefer a nuttier taste.
  • 3 tbsp soup soy sauce
  • 1.3L water
  • 1 tbsp minced garlic
  • 1 tbsp fermented anchovy sauce
  • If unavailable, you can omit this ingredient.
  • Salt to taste

Instructions

  1. Prepare the seaweed: Soak 20g of dried seaweed in cold water for about 10 minutes. Once softened, cut it into bite-sized pieces using a knife or scissors.

  2. Stir-fry the beef: Preheat a pot over medium heat and add 2 tablespoons of sesame oil, 250g of beef (cut into bite-sized pieces), and 1 tablespoon of minced garlic. Stir-fry until the beef is browned.
  3. Add the seaweed and soy sauce: Add the soaked seaweed and 3 tablespoons of soup soy sauce to the pot. Stir-fry until most of the moisture evaporates, allowing the flavors to blend well.
  4. Add water and anchovy sauce: Pour in 1.3 liters of water and 1 tablespoon of fermented anchovy sauce. Bring the soup to a boil over high heat.
  5. Season and simmer: Taste the soup and adjust the saltiness to your liking. If the soup is too salty, add a bit more water.

    Tip: The longer you simmer the seaweed soup, the richer the flavor from the beef and seaweed will be. If the soup is too salty or too bland, adjust by adding more water or salt to your taste.