Korean beef and seaweed soup
( SERVES 4 )
Aussie chef Ben Sears (chef at Moon Park in Sydney) shared this recipe with me. Traditionally made in Korea for its restorative properties after a woman has given birth, it is now often served on birthdays. It’s also delicious made with clams instead of beef mince and Ben makes it regularly at home.
- Place sesame oil and mince in a heavy-based saucepan over a medium heat and brown mince. Use a wooden spoon to break up the mince as it browns.
- Add garlic and wakame and cook for 1 minute. Pour in dashi, lower heat and simmer for 20 minutes. Finish soup with a dash of soy sauce and sesame oil. Serve with rice.
- Dashi is a Japanese stock made from either fish, seaweed or mushrooms. Use the powdered version at home.
- Wakame is a form of seaweed, often used in miso and noodle soups and salads. The fronds of the sea vegetable are blanched, cut and freeze-dried. Reconstitute in water or add straight into soup. Be careful not to use too much as the pieces expand greatly in size when softened.