Korean Seaweed Soup (Miyeok Guk)
How to make simple but delicious Korean seaweed soup!
Servings: 3 to 4
Calories: 151kcal
Ingredients
Main
- 15 g dried seaweed (Korean miyeok or Japanese wakame), (0.5 ounces)
- 120 g beef chuck or round steak, (4.2 ounces), sliced into smaller pieces
- 1/4 tsp fine sea salt (or more to taste)
- A few cracks black pepper
- 1 Tbsp sesame oil
- 1 1/2 Tbsp soy sauce , I used regular Kikkoman soy sauce
- 1 tsp minced garlic
- 5 cups water
Instructions
- Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.
- Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.
- Pre heat a medium pot over medium heat (about 20 seconds). Add the sesame oil, seaweed and beef. Stir them well until the beef is partly cooked (about 2 mins). Add the soy sauce, garlic and water. Cover the pot and boil over medium - medium high heat until the meat is fully cooked (10 to 15 mins). Adjust the taste with more salt if needed.
- Serve warm with a bowl of steamed rice and other Korean side dishes.
Notes
*1 Tbsp = 15 ml, 1 Cup = 250 ml
**The recipe was originally posted in July 2007.
Nutrition
Calories: 151kcal | Carbohydrates: 1g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 787mg | Potassium: 127mg | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1.1mg