Preparation
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Put the dried kelp/seaweed in water for 20 minutes. Once the water is all absorbed it “comes alive”. After 10 minutes press the seaweed/kelp and wash it well. Following that chop it with scissors into smaller pieces (according to your liking).
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Whilst the seaweed/kelp is absorbing the water, cut the beef and fry it with 1,5 table spoons of sesame seed oil at medium heat in the same pot that you want to use for the soup. Once the meat is fried (medium-about 5 minutes) add the seaweed/kelp.
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Fry everything (still at medium heat) until the colour of the seaweed/kelp has changed to a lighter green.
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Add the 1 litre of water to the pot as well as the 3 table spoons of soy sauce. (For better taste add soy sauce for soup (Guk-Ganjang). Other soy sauce is also ok.
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Now let the soup boil for about 30 minutes on ¾ heat with the lid on the pot.
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The dish should be served with rice and kimchi as well as other side dishes can be added.
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