Korean beef and seaweed soup

Aussie chef Ben Sears (chef at Moon Park in Sydney) shared this recipe with me. Traditionally made in Korea for its restorative properties after a woman has given birth, it is now often served on birthdays. It’s also delicious made with clams instead of beef mince and Ben makes it regularly at home.

Ingredients

1 Tbsp	Toasted sesame oil
500 g	Beef mince (Main)
4 cloves	Garlic, crushed
1 handful	Wakame seaweed (Main)
1 ½ Ltr	Dashi
1 serving	Light soy sauce, to finish
1 serving	Sesame oil, to finish

Directions

1. Place sesame oil and mince in a heavy-based saucepan over a medium heat and brown mince. Use a wooden spoon to break up the mince as it browns.
2. Add garlic and wakame and cook for 1 minute. Pour in dashi, lower heat and simmer for 20 minutes. Finish soup with a dash of soy sauce and sesame oil. Serve with rice.

Pantry notes

• Dashiis a Japanese stock made from either fish, seaweed or mushrooms. Use the powdered version at home.
• Wakameis a form of seaweed, often used in miso and noodle soups and salads. The fronds of the sea vegetable are blanched, cut and freeze-dried. Reconstitute in water or add straight into soup. Be careful not to use too much as the pieces expand greatly in size when softened.

Here are more recipes that top Aussie chefs cook at home

• Carrot risone
• Red wine braised beef short ribs