1

Wash the kelp and cut into small sections; wash the beef and cut into thin slices; wash and peel the carrots and cut into diamond-shaped slices. 2

Heat the pot, add sesame oil and minced onion and garlic and saute until fragrant. 3

Add beef slices and fry until the beef changes color. 4

Pour in water and bring to a boil over high heat. 5

Add kelp sprouts and cook 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 briefly.

8

Then add a little chicken essence to taste. Tip: Koreans don’t add carrots when making kelp soup. This is purely my personal behavior, so the carrots can be ignored. Authentic Korean kelp soup is generally made from thin slices of dried kelp. The kelp is soaked in water before cooking. The kelp has very good toughness and is soft but not rotten when cooked. You can use local materials and use fresh kelp. Or kelp sprouts can be dropped.