Seaweed Soup
Miyeokguk
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 3
Ingredients
- ½ oz (about 1 cup dry) Dried seaweed (miyeok)
- 4 oz Beef (brisket or sirloin, diced)
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
- 3 cloves Garlic (minced)
- 6 cups Water
- ½ teaspoon Salt
Instructions
- Soak dried seaweed in cold water for 15-20 minutes. It will expand 5-10 times its size. Drain and cut into bite-sized pieces with scissors.
- Heat 1 tablespoon sesame oil in a pot over medium heat. Add diced beef and stir-fry for 2-3 minutes until browned.
- Add the soaked seaweed and stir-fry with the beef for 2 minutes. Add garlic and 1 tablespoon soy sauce. Stir for 1 minute.
- Add 6 cups water. Bring to a boil, then reduce to medium-low. Simmer for 20 minutes until the seaweed is silky and the broth is flavorful.
- Add remaining soy sauce and salt to taste. The broth should be lightly salted and savory. Serve with rice.
From K-Kitchen — koreanhomecook.com