질문하기
Soak the seaweed, gently rub and rinse, then cut it into bite-sized pieces. (Do not rub too hard or the seaweed may tear.)
Drain the soaked seaweed in a strainer. Meanwhile, season the beef for soup with 1T brewed soy sauce, 1T cooking wine, and 2 pinches of salt. Add 2T sesame oil to a pot heated over medium-low heat and stir-fry the beef.
When stir-frying the beef in the pot, do not fully cook it—cook it to about 70~80%. (If you cook it all the way, it will become tough and lose its juices.)
When the beef is almost cooked, add the soaked seaweed and stir-fry over low heat for about 10 minutes. After 10 minutes, pour about 1L anchovy and kelp broth into the pot and simmer over medium-low heat for at least 20 minutes.
