This is one of the first soups I tried making because my sweet college roommate had made it for me on my birthday, so I wanted to make it for her on her birthday. Why do we make this soup on birthdays? In Korea, new moms consume this soup after giving birth as seaweed contains high content of nutrients good for nursing and recovery. For this reason, it is eaten on birthdays.
2-3 cups soaked, rinsed, and drained seaweed
4-6 oz beef (brisket or stew meat)
1 tablespoon sesame oil
2 teaspoons chopped/minced garlic
2 tablespoons soup soy sauce (gook ganjang)
8 cups water and/or soup stock
salt to taste
- cut meat and seaweed into bite size pieces
- in a large pot, sauté the beef, 2 teaspoons of minced garlic, and 1 tablespoon of Korean soup soy sauce in 1 tablespoon of sesame oil over medium-high heat until meat is no longer red.
- add the seaweed 1 tablespoon of Korean soup soy sauce and sauté for few more minutes
- pour 8 cups of water and bring to a boil. skim off the foam
- reduce to medium-low heat and continue to simmer, covered with a lid for about 20 to 30 minutes