Seaweed Soup

Name: Seaweed Soup
Yield: makes 4 servings
Ingredients: 1/2 pound lean beef, preferably sirloin, sliced as thinly as possible; 2 garlic cloves, minced; 3 tablespoons soy sauce; 1 tablespoon dark sesame oil; 3 ounces miyuk (wakame) seaweed, broken into bits; 2 tablespoons corn, grapeseed, or other neutral oil; 2 scallions, cut into 2-inch lengths, plus chopped scallion for garnish; Salt and black pepper to taste

December 14, 2011

If you like seaweed salad, try this. Traditionally offered to nursing mothers, it’s soothing in the winter and cooling in the summer (see variation). To slice the beef thinly, freeze it until it is just beginning to harden, 30 to 60 minutes. Miyuk is the Korean word known to the Japanese as wakame and elsewhere as alaria (see page 484); you should be able to find it at Asian markets.

Recipe notes

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