Korean Kelp Soup

Ingredients

Dried Kelp 20g Beef (Tendon) 100g Garlic 2.8g Water 1.6kg Soy Sauce 3g Pepper 0.1g Salt 8g

Methods

1Soak the dried kelp in the water for 30 minutes

2Rinse and drain the water, and slice it into 4cm long pieces. Cut into 4cm sections. Beef with a cotton cloth to dry moisture, cut into horizontal. Cut the beef into 2.5cm thick slices and season with the sauce.

3Heat a wok with sesame oil, add the beef and stir-fry over medium heat for about 2 minutes, add the soaked seaweed and stir-fry for another 3 minutes.

4Pour water into the wok and cook over high heat for about 5 minutes. When it comes to a boil, turn down the heat to medium and cook for about 20 minutes, then season with soy sauce and salt and cook for a while longer