Making soft beef seaweed soup
It's good if you boil a lot of soup It's a good recipe to boil large-capacity soup for a long time and leave the soft beef seaweed soup in the freezer
4 serving
Within 120 minutes
망고는옻나무과
Ingredients
  • Seaweed
    1
  • Beef Soup Street
    300g
  • Sesame oil
  • perilla oil
  • Korean style soy sauce
    5ratio
  • fish sauce
    1ratio
  • Tzuyu
    1ratio
Cooking Steps
STEP 1/11
I think I prepared half of dried seaweed
Put dried seaweed in a large stock pot and soak it for a couple of hours
When the seaweed is soft, it's soaked well
I'll pat the well-soaked seaweed like washing it
It's good to wash it
I keep forgetting and making seaweed soup
K
I just cooked it
Habit is scary
In conclusion, it's delicious even if you just wash it in water
STEP 2/11
When you make soup, the beef part is the most expensive and delicious
It's cheaper than the sun. I prepared 300g for soup
I don't know exactly where it is
I don't think there's a case where you fail if you just make the soup for the soup
STEP 3/11
I'm really close to perilla oil these days, so I always keep perilla oil in the fridge
It's not good to stir-fry perilla oil at high temperatures
Complete operation in unknown mode
I prepare sesame oil and perilla oil
You can skip perilla oil
STEP 4/11
Put 28cm of the stock pot that used to soak the seaweed on the fire
Put the heat on to remove the water
Add sesame oil and perilla oil half and half
STEP 5/11
Put the meat in
Cut the drained seaweed a couple of times
Put it in together
STEP 6/11
Like coating meat and seaweed with sesame oil and perilla oil
I'm going to stir-fry it
STEP 7/11
Stir-fry the meat until the redness is gone
STEP 8/11
There's a bit of water
The color of the meat has changed
STEP 9/11
Add 28cm of water in the stock pot
I cook seaweed soup for a long time
Boil it once or twice
It depends on your preference
Until the seaweed spreads and the meat is very soft
I think it tastes better when I cook it
Boil it for a very long time
STEP 10/11
Cover and simmer until it boils down to 1/6
Boil it over high heat for a long time so that it doesn't overflow
Every house is different depending on the firepower
I can't tell you the exact time
Boil it down for more than 30 minutes
If you season it and close it, it might boil and overflow
I'll season it right before I eat it
STEP 11/11
Soup soy sauce, fish sauce, and tsuyu
It's a 5:1:1 ratio
I season it right before I eat it
When it's hot, it feels bland
Because of the nature of seaweed soup, we cook it several times
If you season it in a bland way bland
The seaweed soup that you never fail is complete
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