Korean Beef and Kelp Soup

Flavor: Original; Cooking Method: Boil; Time: 30 minutes; Difficulty: Moderate.

Detailed Steps for Cooking Korean Beef and Kelp Soup

300g beef, 50g kelp, 1000ml rice water, 1 stalk spring onion, half head garlic.

Soak 50g salted kelp in clean water for a while, rub gently to clean thoroughly, then cut into small pieces after rinsing well.

Beef ribeye is the most tender part of beef, wash and cut into thick slices, spring onion and garlic should be minced but cut into large pieces for children.

Prepare all ingredients, sesame oil in the smallest bowl, using sesame oil to make the soup adds a unique flavor.

Heat a pot, add 1 tablespoon of sesame oil, stir-fry the beef slices in the pot, do not use high heat to avoid burning, cook until the beef releases its juices, then add rice water (I used the water from rinsing rice, discarded the first batch, and kept the second batch for cooking), bring to a boil and simmer on low heat for 20 minutes.

After simmering for 20 minutes until the beef is tender, add the kelp. Kelp cooks quickly, season with salt to taste, add spring onion and garlic, then turn off the heat. You can also add chicken broth, chicken essence, beef powder, but I haven’t used these for years and the original flavor is still delicious.

Learning to make Korean beef and kelp soup from a Korean girl has added another delicious dish to my life.