Ingredients
Beef 100g
Dried seaweed 20g
Perilla oil 2Tbsp
Soup soy sauce 1 1/2 Tbsp
Garlic 1 Tbsp (to taste)
Pepper 1/2 Tbsp (to taste)
Salt 1/2 Tbsp (to taste)
- Put seaweed into water for 10-15 minutes.
- Drain water.
- Start to pan fry the sliced beef with 1Tbsp of perilla oil in a pot and add 1 Tbsp of soy sauce and pepper. Cook the beef halfway.
- Put the other 1 Tbsp of the perilla oil into pot and add the hydrated seaweed into the pot and continue to pan fry.
- When the beef is cooked put the water (6cups) into the pot and boil.
- Season with soy sauce, garlic, salt, and pepper.
- Boil for 10-15 minutes longer to finish the soup
