Miij’s Super Savory Seaweed Soup

Super Savory Seaweed Soup (1 big pot, about 8 servings)

For the anchovy broth:

About 1/2 cup of dried anchovies, heads and guts removed

3-4 scallions or 2 large Korean green onion (daepa)

1 medium yellow onion, peeled and halved

1 big piece of dashima kelp, about the size of your head

For the seaweed soup:

Big handful of dried seaweed, about 1 cup

1.5 lbs high-quality brisket, cut into small pieces (you can use shrimp or mussels for a seafood version)

2 TBSP sesame oil

2 TBSP soup soy sauce

2 TBSP fish sauce (optional)

Salt to taste

Step 1. In a large pot filled with fresh water, bring all anchovy broth ingredients to a boil and then immediately reduce to simmer for at least an hour, skimming off any foam or impurities as you go. When it’s done, the broth should be clear, light brown. It should taste clean and savory.

Step 2. In a large bowl, soak the dried seaweed in cold water while breaking it into smaller pieces by hand (or with scissors as soon as it starts rehydrating) ensuring they’re bite-sized with no super long pieces. After about an hour, drain and set aside to remove excess water.

Step 3. In another large pot, gently heat sesame oil over medium heat. Add beef and drained seaweed and cook for a couple minutes, sautéing gently to tenderize and imbue the sesame oil flavor. Ladle in the anchovy broth, catching any solids/remains in a sieve to discard. Add all or most of the broth to the soup pot and gently simmer on medium low heat.

Step 4. Season with soup soy sauce, optional fish sauce, and a couple big pinches of salt. Keep seasoning up from there to your liking. Simmer for another 30 minutes with the lid partially on until the seaweed is tender. Serve piping hot with rice and Korean banchan side dishes. Tastes even better the next day. Store in the fridge and enjoy within a week or freeze in deli containers and reheat for months to come whenever you need a nutritious meal!