Korean Style Seaweed Soup Recipes

Steps:

• Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
• Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

Steps:

• Place the dried seaweed in a large bowl with water in it.
• Allow the seaweed to rehydrate for 45 minutes to 1 hour.
• Cut the seaweed into 2-3 inch pieces.
• Heat a pot to medium heat.
• Cut the beef into bite-sized pieces.
• Add the sesame oil, soy sauce, and beef to the preheated pot.
• Saute the beef until done.
• Add the seaweed and enough water to cover everything.
• Peel and smash the garlic cloves.
• Add to the pot.
• Bring the soup up to a boil.
• Reduce the heat to medium-low to medium.
• Allow the soup to simmer for about 30 minutes.
• Fish out the garlic cloves and discard.
• Add salt and pepper to taste.
• Serve over rice.

Steps:

• Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
• Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently.
• Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.