Korean Seaweed Soup (Instant Pot)

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Serve 8      Prep 30 mins           Cook 30~40 mins

Ingredients:

  • 20g (or about 1 ounce) of dried Korean seaweed or 2 cups of soaked and drained seaweed
  • 1/2 lb Stew Meat, cut into bite size
  • 2~3 Tablespoons Sesame Seed Oil
  • 2 Tablespoons of Korean Guk-Soy Sauce
  • 1~2 Tablespoons of Peeled Perilla Seed Powder**
  • 1 Tablespoon minced garlic
  • 10~12 cups water
  • Salt to taste
  • 1 Tablespoon fish sauce (optional)

Instructions:

  1. Soak about 20g of the dried seeweed in water for about 30 minutes until they are fully steeped. Cut the seeweed across about 1 1/2 inches (4 cm).
  2. Press SAUTE button. When the display says HOT, add sesame oil. Add the beef and saute for several minutes until browned.
  3. Add the soaked seaweed and 1 Tablespoon of Guk-Soysauce, Perilla Seed Powder, minced garlic then saute the mixed ingredients together about 5 more minutes.
  4. Add 2 cups of water to the instant pot, let it boil using saute mode for 5~7 minutes. Until the broth is slightly cloudy, then add the rest of water and 1 Tablespoon of Guk soy sauce.
  5. Close the lid. Press SOUP, and set the time to 15 minutes. Set the seal to SEALING. Then cancel the KEEP WARM mode.
  6. When the timer is done, Let natural release or can quick release. Add Salt or Guk Soysauce or fish sauce to your taste. 
** Perilla seeds powder adds a nutty, milky thickness to many soups, stews, and vegetable dishes in Korean cuisine. These ground, fresh, nutty, and savory seeds are from perilla plants. You can find perilla seeds powder in a Korean grocery store, in the grain section near the sesame seeds. There are 2 types of the perilla seeds powder. whole perilla seed powder, peeled perilla seed powder. 
Make sure of using peeled Perilla Seed Powder for the soup

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