Korean Beef and Seaweed Soup

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A light yet deeply nourishing Korean soup featuring rehydrated seaweed simmered with tender slices of beef in a clear, savory broth scented with toasted sesame oil and garlic. Traditionally enjoyed on birthdays and by new mothers, this everyday staple is simplicity at its most comforting.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 6 gCarbs
• 2 gFiber
• 1 gSugar
• 32 gProtein
• 780 mgSodium
• 450 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 4 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the soup

• 30 g (about 1 cup) dried Korean seaweed
• 200 g beef brisket or sirloin, sliced 3 mm thick across the grain
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, finely minced
• 1.5 L (about 6 cups) cold water
• 1 teaspoon kosher salt, plus more to taste

To serve

• 2 scallions, thinly sliced
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon freshly ground black pepper
• 4 cups steamed short-grain white rice, for serving

Directions

1. Place the dried seaweed in a large bowl, cover with cold water, and soak for 10 minutes until tender and expanded; drain and cut into 5 cm lengths.
2. Bring a small pot of water to a boil, add the sliced beef, and blanch for 2 minutes to release impurities; drain and rinse the beef under warm water.
3. Heat the sesame oil in a heavy pot over medium heat, add the garlic, and sauté for 30 seconds until fragrant without browning.
4. Add the blanched beef and soy sauce to the pot and stir for 2 minutes so the meat absorbs the seasonings.
5. Pour in the 1.5 L of water, bring to a boil, then reduce to a gentle simmer and skim off any foam that rises to the surface.
6. Add the drained seaweed and simmer for 20 minutes, allowing the broth to take on a subtle briny sweetness.
7. Season with salt to taste and simmer for 3 more minutes.
8. Ladle the soup into bowls and top each serving with sliced scallions, toasted sesame seeds, and a few grinds of black pepper.
9. Serve piping hot alongside steamed rice and your favorite Korean side dishes.

Cook’s Notes

• Brisket yields a richer broth, while sirloin keeps the soup lean; always slice the beef across the grain for tenderness.
• Blanching the beef first keeps the broth beautifully clear and free of scum.
• Toasting the garlic in sesame oil is the soul of this soup—watch it carefully so it does not burn and turn bitter.
• Dried seaweed expands roughly fourfold, so a small handful is plenty for a pot of four servings.
• The soup tastes even better the next day as the flavors meld; refrigerate in an airtight container for up to 3 days.

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