Korean Seaweed Soup (Miyeok Guk)

Name: Korean Seaweed Soup (Miyeok Guk)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 3

Author : Sue | My Korean Kitchen

seaweed soup

Ingredients

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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 pepper1 Tbsp sesame oil1 1/2 Tbsp soy sauce (, I used regular Kikkoman soy sauce)1 tsp minced garlic5 cups water

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Instructions

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Step 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.

Step 2

Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.

Step 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.

Step 4

Serve warm with a bowl of steamed rice and other Korean side dishes.