1. Wash the meat slices and set aside. I did not prepare the chicken breast for beef this time. The taste is still a little different, so I recommend using beef for the best. But the steps are the same.
2. Wash the kelp and soak it to remove the salty taste. I use small deep-sea kelp here. It is soaked in salt water so it does not need to be soaked, but the salt and sea smell are relatively heavy, so it needs to be soaked in water to remove the smell. The thin upper part of kelp is also used. It is not suitable for the middle and lower section to gradually thicken. After soaking the seaweed, slice it and drain.
3. The essential thing in seaweed soup is garlic, and not too little. One of the cloves is sliced, and the rest is shredded with a knife surface, instead of being cut into garlic.
4. As shown in the picture, add a little bit of water to blanch the meat slices. Because it’s a piece of meat, it doesn’t take too long. It takes about five minutes. Then take out the piece of meat and set aside.
5. Pour a little bit of oil into the pot and pour the cut garlic into one-half until fragrant. When the garlic is slightly browned, add the kelp and continue to stir-fry for two or three minutes.
6. As shown in the picture, add the meat while cooking, then add one-half of the garlic and cook for 20 minutes on medium-low heat. Friends who are in trouble can add water directly in the previous step. The amount of water does not need to be too much, the amount is about 3-4 bowls of soup, which is just right.
7. After the twenty minutes have passed, the fire will continue to fire for ten minutes at a medium-to-small fire. Add a spoonful of soy sauce by the way, if it is seafood soy sauce or fish sauce is the best. The remaining minced garlic and salt. If you want to eat rice with authentic Korean style, the salty taste can be a little bit heavier.
Tips:Although many people say that the meat is put according to their own preferences, but personally think that beef is the best.
The key to authentic kelp soup is kelp and garlic. Don't be stingy with garlic.
Then the choice of kelp is also very important, don't choose black cheap dried kelp. If you can, you can buy the small deep-sea kelp that I bought. Although its smell is unpleasant, it is the closest to fresh kelp, and the taste will be more similar when it is made. If you don't have kelp, I recommend you to use wakame to make the taste similar. The green kelp sold in general supermarkets generally does not achieve this flavor.
