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Place the dried seaweed into a large bowl. Add enough water to fully submerge the seaweed. Let it soak for 15 minutes to rehydrate.

While the seaweed is soaking, prepare the beef by cutting it into uniform bite-sized pieces.

In a separate medium-sized bowl, combine the cut beef with the soy sauce, sesame oil, minced garlic, salt, and black pepper. Mix all ingredients thoroughly until the beef is well-coated and marinated.

After 15 minutes, carefully drain all the water from the soaked seaweed. You can gently squeeze out excess water, but be careful not to tear the delicate seaweed.

Place a large pot or Dutch oven over medium-high heat. Add the seasoned beef to the hot pot and cook, stirring occasionally, until it is mostly cooked through and browned on all sides. This should take about 5-7 minutes.

Add the drained seaweed to the pot with the cooked beef.

Sauté the beef and seaweed together for 5 minutes, mixing them well to combine the flavors.

Pour the 8 cups of water into the pot with the beef and seaweed.

Bring the soup to a rolling boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and let it cook for at least 30 minutes. For a deeper, richer flavor, you can simmer it for 1 hour or even longer.

Once the soup has simmered to your desired depth of flavor, ladle the Birthday Soup into individual bowls and serve hot.


Place the dried seaweed into a large bowl. Add enough water to fully submerge the seaweed. Let it soak for 15 minutes to rehydrate.

While the seaweed is soaking, prepare the beef by cutting it into uniform bite-sized pieces.

In a separate medium-sized bowl, combine the cut beef with the soy sauce, sesame oil, minced garlic, salt, and black pepper. Mix all ingredients thoroughly until the beef is well-coated and marinated.

After 15 minutes, carefully drain all the water from the soaked seaweed. You can gently squeeze out excess water, but be careful not to tear the delicate seaweed.

Place a large pot or Dutch oven over medium-high heat. Add the seasoned beef to the hot pot and cook, stirring occasionally, until it is mostly cooked through and browned on all sides. This should take about 5-7 minutes.

Add the drained seaweed to the pot with the cooked beef.

Sauté the beef and seaweed together for 5 minutes, mixing them well to combine the flavors.

Pour the 8 cups of water into the pot with the beef and seaweed.

Bring the soup to a rolling boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and let it cook for at least 30 minutes. For a deeper, richer flavor, you can simmer it for 1 hour or even longer.

Once the soup has simmered to your desired depth of flavor, ladle the Birthday Soup into individual bowls and serve hot.
