Korean Seaweed Soup (Miyeok Guk)
How to make simple but delicious Korean seaweed soup!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.
- 3
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.
- 4
Serve warm with a bowl of steamed rice and other Korean side dishes.