How to make Seaweed Soup (aka Korean Birthday Soup)

dried seaweed

🥗Healthier: fresh seaweed

💰Cheaper: spinach

Fresh seaweed offers similar flavor, while spinach is more accessible.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken provides a leaner option, while pork is often less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Tempeh is a nutritious alternative, while beans are budget-friendly.

Put 1/2 cup dried seaweed in a mixing bowl and cover with cold water.

Let the seaweed sit for 10-15 minutes until rehydrated.

Drain the seaweed and cut into bite-sized pieces if not pre-cut.

Heat a pot over medium-high heat and add the beef, cooking until most of the red is gone.

Add 1 tablespoon of soup soy sauce, 1 teaspoon of sesame oil, and black pepper to the beef, mixing well.

Add the rehydrated seaweed to the pot and stir for 2 minutes to cook the seaweed before boiling.

Pour in 3 cups of water and bring to a boil.

Once boiling, add 1/2 tablespoon more of soup soy sauce and a few shakes of salt.

Reduce heat to medium and let simmer for 10 minutes, adjusting heat to maintain a gentle boil.

After 10 minutes, add 1/2 tablespoon of minced garlic and mix well, then simmer for an additional 5 minutes on low heat.

Taste the soup and adjust seasoning with more salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens