Description

OTTOGI Cut Seaweed

Dating as far back as the Joseon Dynasty, Seaweed has been cultivated for centuries for its unique taste and diverse use amongst Asian cuisine. As one of the most popular varieties of seaweed has been eaten in Japan and Korea for centuries. Arguably one of the oldest seafoods, as well as forms of life, the ready to eat straight out of the packet, OTTOGI Seaweed is also a versatile kitchen ingredient or snack, and holds well, even when wet, at retaining its original shape and texture. As a non-polluting, natural, alkaline food rich in antioxidants, vitamins, calcium and minerals, the seaweed also provides protective pigments that are healthier than most other snacks on the market.

Carefully selected and caught fresh from the clear waters of Sea, OTTOGI Cut Seaweed is precut, prewashed, boiled and rapidly dried to preserve its clean, original taste, whilst holding its colour, aroma and nutrition.

With its thin, light and crispy texture, Ottogi Cut Seaweed provides a richer, deeper taste to a variety of dishes such as soups, stir-frys, salads, stews, wraps & porridge that are suitable for all ages.

Korean Beef and Seaweed Soup (Beef Miyeokguk)

• 1/2 cup Ottogi Cut Seaweed, soaked in water
• 200g beef (brisket or flank), thinly sliced
• 1 tbsp Ottogi Sesame Oil
• 1 tablespoon Ottogi roasted sesame oil
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 5 cups water or beef broth
• Salt to taste

1. Prepare the Seaweed:
Soak the Ottogi Cut Seaweed in water for 10-15 minutes until rehydrated. Drain and set aside.

2. Cook the Beef:
In a pot, heat sesame oil over medium heat. Add the sliced beef and garlic, sautéing until the beef is browned.

3. Add Seaweed:
Add the drained seaweed to the pot and stir-fry with the beef for 2-3 minutes.

4. Simmer the Soup:
Pour in the water or beef broth, bring to a boil, then reduce the heat and simmer for 30 minutes. Season with soy sauce and salt to taste.

5. Serve:
Ladle the soup into bowls and enjoy hot, ideally with steamed rice on the side.

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*The Beef Miyeokguk is perfect for any meal, particularly enjoyed on birthdays and during postpartum recovery in Korea.