Beef Seaweed Soup

Ingredients−4servings+

• Beef Brisket1/2 cup (100g)
• Dried Cut Seaweed1/3 cup (10g)
• toasted sesame oil2 tablespoons (14g)
• soup soy sauce3 tablespoons (30g)
• Waterapprox. 7 cups (1.3L)
• Minced Garlic2/3 tablespoon (10g)
• Anchovy Fish Sauce1 1/2 tablespoons (15g)

Directions▶ Start cooking

1. Soak the seaweed in water to prepare.
2. In a pot, add 2 tablespoons (14g) of toasted sesame oil and 1/2 cup (100g) of beef brisket, then stir-fry over medium-low heat until the red color disappears.
3. Drain the soaked seaweed using a sieve, then add it to the stir-fried beef and sauté well.
4. Add 3 tablespoons (30g) of soup soy sauce and stir-fry to season the seaweed and beef.
5. Pour in approx. 7 cups (1.3L) of water and bring to a boil.
6. Once the water boils, add 2/3 tablespoon (10g) of minced garlic and continue to boil.
7. Finally, add 1 1/2 tablespoons (15g) of anchovy fish sauce to season and finish.

Tips

• When soaking dried seaweed, its volume increases by about three times, so be mindful of the quantity.
• When stir-frying meat in a thin pot, use low heat to prevent it from sticking.
• If you're not using pre-cut seaweed, after soaking, chop it into smaller pieces with a knife or scissors for easier eating.
• Seaweed soup tastes better the longer it's simmered. You can achieve a deeper flavor by bringing it to a boil, turning off the heat, and then repeating the boiling process.
• If you dislike a strong garlic aroma, add the garlic before the soup boils; if you prefer a stronger garlic aroma, add it after it boils.
• It's best to use tougher cuts of meat for soup. Tender cuts can lose their flavor if simmered for too long.
• Homemade seaweed soup on a birthday can be more touching than a birthday cake.
• Be aware that there's a superstition that giving seaweed soup to a friend before an exam will cause them to 'slip' (fail).

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