Korean Seaweed Birthday Soup

A staple in birthday meals, this seaweed soup is prepared with perilla oil, offering a nutty aroma to start a loved one's special day. The combination of seaweed, which promotes blood circulation, and perilla oil, known for purifying blood, makes it an ideal dish for postpartum mothers.

Servings: 2

Preparation Time: Approximately 15 minutes

Ingredients:

• 100 grams dried seaweed
• 30 grams perilla oil
• 20 grams minced garlic
• 500 ml water
• A pinch of salt
• 1.5 tbsp of Crushed Tonic Fish Broth
• 100 grams of beef (optional)

Instructions:

1. Prepare the Ingredients:

   • Cut the beef into bite-sized pieces.
   • Slice the dried seaweed into 2 cm lengths and soak in water for at least 30 minutes until rehydrated.

2. Sauté:

   • In a pot, combine the beef, perilla oil, and minced garlic. Sauté until the beef is partially cooked.
   • Add the soaked seaweed to the pot and continue to sauté together. If the mixture becomes too dry, pour in 100 ml of water and continue cooking.

3. Boil:

   • Once the beef is fully cooked on the outside, add the remaining 400 ml of water. Bring the soup to a boil over high heat.
   • When it reaches a rolling boil, reduce the heat to medium and let it simmer.

4. Season and Serve:

   • Season the soup with salt or soup soy sauce to taste.
   • Serve hot.

Image by CJ