Korean Seaweed Soup
1 package dried seaweed
1/4 lb lean beef, thinly sliced
3 cloves garlic, finely chopped
1 tsp sesame salt
3 tblsp soy sauce
2 tsp sesame oil
1/2 tsp black pepper
1/2 tsp sea salt
Wash and soak the seaweed in water for one hour. Drain and cut into 2" pieces.
Cook the beef in a pan with the garlic, sesame salt, soy sauce, sesame oil and pepper. Cook until the meat is brown.
Add the seaweed and 6 cups of water, and simmer for 30 minutes, or until the seaweed is tender.
Add sea salt, check seasoning and bring back to a boil. Serve hot.
Note: Sesame salt: heat white sesame seeds gently in a heavy pan until they turn golden brown and swell slightly. Pulverize in a mortar and pestle with one teaspoon of sea salt per cup of sesame seeds.
Recipe adapted from Lee Wade's Korean Cookery, Hollym Publishers.
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