Seaweed soup is a type of Korean soup and very popular in the world. This dish uses the main ingredient of dried seaweed, can cook vegetarian, fish cakes, dried shrimps, or beef. The soup has cooling properties for the body, is nutritious, and also has a beauty effect. However, if not skillful processing will easily make the fishy food. The following article will guide you on how to cook seaweed soup in the traditional Korean style and not fishy.
Korean Seaweed Soup
- 150 grams of dried seaweed
- 150 grams of beef
- ½ cup of white wine (if a Korean white wine is found to be better)
- ½ cup of soy sauce
- 4 cloves of garlic, 2 tablespoons of ground pepper, 1 sprig of fresh ginger
- Cooking oil, salt, seasoning seeds, fish sauce.
- Rinse the beef and marinate with 1 teaspoon of soy sauce, 1 teaspoon of white wine and 1/3 teaspoon of ground pepper (or ½ teaspoon of pepper), mix well and marinate for about 30 minutes.
- Because of the seaweed we buy is dry, when you get it, you put it in a bowl of water for about 10 minutes. After 10 minutes, remove the seaweed, mix it with 1 teaspoon of cooking oil and ½ teaspoon of seasoning, to marinate for another 10 minutes to allow the seaweed to taste.Note: In this step, to prevent the fishy taste, before marinating seaweed with spices, squeeze the seaweed 1 time with vinegar and rinse with clean water, then proceed to marinate.
- After you have marinated both beef and seaweed, stir-fry these two main ingredients before cooking the soup. Stir-fry beef to almost cook and put seaweed with it. Cook for another 5 minutes.
- After stir-frying, add about 400 ml of water to the pot and bring to a boil, adding about ½ teaspoon of salt, ½ teaspoon of seasoning and a little fish sauce to taste. After seasoning, add garlic and crushed ginger to it, cook for another 2 minutes, then turn off the heat. The spiciness of ginger as well as boiling seaweed for quite a long time is also a small tip to eliminate the fishy smell of this dish.