Beef Seaweed Soup

Name: Beef Seaweed Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: About 10g Dried wakame; About 100g Beef (Tenderloin); a little Sugar; 1 tsp Beef marinade; 2 pieces Shallots; a little onion; 5 cloves garlic; 3 slices ginger; 1.5 tablespoons Soy sauce; 1 tablespoon Korean miso; 1 tablespoon sesame oil

by Eyebrow

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Although we know that kelp is a good thing, we didn't eat it much until our daughter came back from Korea. My daughter has been studying in Korea for half a year. When I came back, I asked me to make seaweed beef soup for her I didn't know how to do it at the time, so my daughter Wechat her Korean teacher and passed the method to me again...
Later, I watched Baek Jong-won’s video. According to his daughter, in Korea, just mentioning seaweed soup is what Baek Jong-won did. It's just that I don't have so many Korean seasonings, so I can't copy it completely-I always do it according to my own ideas!
Well, let’s not mention Bai Zhongyuan anymore, let’s have an eyebrow beef seaweed soup!

Beef Seaweed Soup

1. Dried wakame is soaked in warm water and washed twice after soaking.

2. The beef slices should not be too thin, and the cut should be made against the muscle fibers of the beef.

3. Add salt, sugar, cooking wine, beef marinade and stir well.

4. Cut the kelp after soaking and washing into small pieces.

5. Onion, shallots, ginger, garlic are all finely chopped.

6. Put the pot on the fire, heat the pot on a low heat, and pour in sesame oil.

7. Stir-fry the beef for a while until it changes color.

8. Add the kelp and stir-fry with the beef. Stir-fry for a while to make the kelp taste meaty.

9. Add enough water, it is better to have broth. My pot was small, and later changed to a big pot.

10. Add the green onions, ginger, garlic, and onions into the soup.

11. Add light soy sauce and soybean paste, cover and bring to a boil. Bai Zhongyuan said that it is better to boil the soup and turn off the heat and simmer for a while. It will be more delicious, but I am afraid the beef is getting old, so I didn’t simmer it.