Seaweed soup with beef

Ingredients

• 50 g miyeok (dried seaweed for soup)

• Sesame oil

• 1 tablespoon(s) soupy soy sauce
• 200 g of beef

• anchovy broth (yuksu)

• 1 leek
• 2 dry shiitakes
• 15 g dried kombu seaweed
• 1 onion
• 1 tablespoon(s) soy sauce
• 1 tablespoon(s) anchovy sauce
• 1 handful of dried anchovies (about 12 g)

Preparation

1. Soak the miyeok seaweed in cold water for 30 minutes. Drain them with a colander and wash them thoroughly under running water until their texture becomes tender (around 10 minutes), then drain them again.

2. Heat a drizzle of sesame oil in a saucepan, then add the seaweed and the soupy soy sauce. Brown for 3-4 minutes over medium heat.

3. Add the beef cut into small pieces.

4. Prepare the anchovy broth (yuksu). Wash the leek and cut it into pieces. Put them in a pot with the dried shiitake mushrooms, the kombu seaweed, the chopped onion and all the ingredients, except the anchovies. Add 2 liters of water and bring to the boil over high heat, covered.

5. Add the anchovies and cook at a rolling boil for 10 minutes, then filter using a strainer.

6. Moisten the seaweed mixture with the yuksu and cover the pan. Bring to the boil over high heat, then reduce the heat and cook for 30 minutes at a low simmer. Adjust the seasoning with soupy soy sauce (or salt). Enjoy the soup with a bowl of rice and a plate of kimchi.