prep: 15 minutes
cook: under 1 hour
cool: none
It is Korean custom to make seaweed soup for a new mom after she’s given birth because it’s packed with all kinds of nutrients and a variety of protective antioxidants that are so healthy for the body. As soon as one of my sisters or I am home from the hospital after having a baby, my mom shows up with a big batch of soup. And because it has become a staple dish of my mom’s, it is something my kids have grown to love. The memories attached to it have made it such a nostalgic meal for all of us, so much so that I’ve actually started to commission my mom to make our family a big batch about once every season, which I’ll share with the kids (with a little reluctance, if I’m being honest). The texture of the soup is something you have to get familiar with, but once you do, the rich flavor becomes this experience that’s almost impossible to put into words. Just trust me on this one—and if it turns out that the taste isn’t for you, at least you’ll know it’s doing great things for your body.
1 cup torn wakame
1 tablespoon toasted sesame oil
1½ pounds beef tenderloin, cut into ½-inch cubes
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon minced garlic
1 tablespoon jarred concentrated beef stock base
½ cup chopped green onions
2 cups uncooked sticky rice
Sesame seeds, for garnish
1. Place the wakame in a medium bowl and cover with warm water. Let sit at room temperature until fully rehydrated and pliable, about 5 minutes. Drain and set aside.
2. In a large soup pot or Dutch oven, heat the sesame oil over medium-high heat. Add the beef, ½ teaspoon of the salt, and the pepper and cook, stirring occasionally, until the beef is lightly browned, 8 to 12 minutes. Add the garlic and cook, stirring constantly, until softened and fragrant, about 1 minute.
3. Stir in 8 cups water and the beef stock base. Bring to a boil over high heat, then add the wakame and ¼ cup of the green onions. Reduce the heat to medium-low and simmer, stirring occasionally, for 45 minutes to concentrate the flavors. Stir in the remaining ¼ teaspoon salt.
4. Meanwhile, cook the rice according to the package directions. Cover and keep warm.
5. Divide the rice evenly among six bowls. Ladle the soup over the rice and sprinkle with the remaining ¼ cup green onions. Garnish with sesame seeds and serve.
6. Store in an airtight container in the refrigerator for up to 3 days.
Makes 6 servings