Ingredients: soaked kelp 200g, beef 100g, 2 tbsp soy sauce, sesame oil 1 tbsp minced garlic, pepper and soybean oil.

Production method:

1. Soak dried kelp in water (it can be soaked in 5~ 10 minutes), and drain the water after soaking.

2. Mix minced beef with soy sauce, minced garlic and sesame oil.

3. enlarge the soybean oil in the soup pot, stir-fry the beef after the oil is hot, and stir-fry the kelp after the beef changes color.

4. Add appropriate amount of water to boil after frying, and finally add soy sauce, minced garlic and pepper to taste.

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Let me remind you that the kelp used in Korean seaweed soup is different from that used in China. Dry and soft after soaking, not fragments.

Mainly soup, Korean soup is used to make fish soup. Before cooking, find some small fish and cook them in water. After the water boils, boil for about 2-3 minutes. When the fish is fragrant, turn off the fire, pour out the soup and make it with this soup. No fish.

Note: Please put garlic if you will eat garlic.

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About seaweed soup

Koreans not only eat birthday cakes, but also drink a bowl of seaweed soup for their birthdays. Needless to say, seaweed soup is a tonic for Korean pregnant women after delivery, and it also represents Koreans' respect for their mothers and commemorates their pain in childbirth.

Koreans believe that seaweed is good for postpartum conditioning, so there is a tradition of eating kelp. Seaweed soup is regarded as a nourishing holy product, which is cheap and nutritious. Leslie, a nutritionist from Youlian, said that kelp is rich in protein, vitamin A and minerals, which are easy to absorb and have great benefits to the body. In addition, kelp contains soluble fiber, which is easier to digest and absorb than ordinary fiber, which is helpful for smooth defecation and postpartum slimming.

According to Ms. Park of New World Korea Food Store, Koreans attach great importance to diet therapy. When they see whales injured, they will look for seaweed food to heal themselves. According to years of experience, they believe that kelp can help pregnant women purify their blood and fight tooth loss and hair loss. Therefore, Korean women will drink seaweed soup for three months after delivery. Therefore, Koreans will drink a bowl of seaweed soup on their birthday to commemorate their mother's painful birth.

Korean seaweed soup tastes very light. There are two ways to add beef or clams. Adding beef is more tonic, which helps to reduce the coldness of kelp. With clams, it tastes fresh and sweet. Nowadays, only traditional Korean restaurants have this kind of soup. They sell more kelp clam broth and are greedy for its fresh and sweet taste.