This soup is associated with birth in Korean culture; it’s usually eaten on birthdays and is traditionally made for new mums to replenish the body.
- 40 g (1½ oz/1 cup) dried wakame seaweed
- 150 g (5½ oz) gravy beef, brisket or shank, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tbsp soy sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 1.5 hours
- Soak the dried seaweed in a large bowl of cold water for 30 minutes. Drain and rinse under cold running water two or three times, rubbing the seaweed with your hands to remove any excess salt. Drain and squeeze out as much water as possible. You should have about 120 g (4½ oz/3 cups) seaweed once it has been rehydrated. Cut the seaweed into bite-sized pieces and set aside.
- Combine the sliced beef and 2.5 litres (85 fl oz/10 cups) water in a large stockpot and bring to a rolling boil over high heat. Skim off any impurities that rise to the surface. Reduce the heat to medium–low, cover with lid (left slightly ajar) and simmer for 30 minutes. Add the chopped seaweed, garlic and soy sauce and simmer for a further 10 minutes, until the beef is tender. Taste and adjust the seasoning if necessary.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99