The recipe for seaweed soup often appears in South Korean TV and film works.
Drinking seaweed soup on birthdays is a Korean custom. It is said that drinking seaweed soup on birthdays is to commemorate their mother, because Korean women drink a bowl of seaweed soup after childbirth to nourish them.
When someone is born in South Korea, the mother will carefully cook seaweed soup to congratulate her husband or children, just like in some places in my country, dyeing eggs red with her hands. When friends meet and learn about someone's birthday, in addition to congratulating and saying, they must ask: Have you drunk seaweed soup? If the birthday boy and birthday girl had not drunk seaweed soup that day, they would have felt very sad. South Koreans have long believed that seaweed soup is indispensable for birthdays.
For more than two months after a Korean mother gave birth, her mother-in-law or mother would prepare first-class seaweed for her daughter-in-law or daughter every day, add beef to make soup for the pregnant woman to drink.
When worshipping gods and offering sacrifices, the must-have food on the table is also kelp soup, which shows the respect that Koreans have for kelp soup.
However, there are two other situations where you cannot drink seaweed soup. One is a few days before and on the same day of any exam, and the other is job interviews and interviews. South Koreans believe that the slippery texture will cause bad signs, so there are two occasions when seaweed soup is not allowed.
South Korea's seaweed soup is one of the important foods in South Korean food culture. The ingredients of Korean seaweed soup are mainly beef and seaweed, with a little salt added for seasoning.
Beef and seaweed soup
Recipe Recommendations
- lean beef 200 grams
- carrots 1/3 root
- salt appropriate amount
- minced garlic 1 tablespoon
- sesame oil 1 teaspoon
- diced green onion 1 teaspoon
- chicken essence a little
- salty and fresh
- cook
- ten minutes
- simple
Steps for Beef and seaweed soup
1
Wash the kelp and cut into small pieces; wash the beef and cut into thin slices; wash the carrots, peel them, and cut into diamond-shaped slices.
2
Heat the pan, add sesame oil and chopped green onions and garlic until fragrant.
3
Add the beef slices and stir-fry until the beef changes color.
4
Pour in clear water and bring to a boil over high heat.
5
Add seaweed sprouts and simmer over low heat for 5 minutes.
6
Skim off the foam on the surface of the soup.
7
Add appropriate amount of salt and carrot slices and cook slightly.
8
Then add a little chicken essence to taste.Beef and seaweed soup Make Tips
Koreans don't put carrot drops in when making seaweed soup. This is purely my personal behavior, so carrots can be ignored. Authentic Korean seaweed soup is generally made from thin slices of dried seaweed. The seaweed is soaked with water in advance and then boiled. The seaweed is very tough and soft but not rotten when cooked. You can use local materials and use fresh seaweed or seaweed sprouts can be dripped.