This traditional Korean seaweed soup, known as Miyeok-guk, is a nutritious and comforting dish often enjoyed during birthdays and postnatal recovery. Made with seaweed, beef, and a flavorful broth, it is both healthy and satisfying.
The recipe is simple and can be prepared in under an hour. It highlights the unique flavor of seaweed and can be customized with various proteins or vegetables.
Easy Korean Seaweed Soup Recipe
This seaweed soup features tender seaweed simmered in a savory broth with beef and garlic. The dish takes about 40 minutes from start to finish and serves 4 people.
Ingredients
- 1 cup dried seaweed (miyeok)
- 200g beef (brisket or sirloin), sliced thinly
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 6 cups water or beef broth
- 2 tablespoons soy sauce
- Salt to taste
- 1 teaspoon black pepper
- Optional: sliced green onions for garnish
Instructions
- Soak the Seaweed: Rinse the dried seaweed under cold water and soak it in water for about 20-30 minutes until it expands. Drain and cut into bite-sized pieces.
- Cook the Beef: In a large pot, heat the sesame oil over medium heat. Add the sliced beef and sauté until browned, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients: Add the soaked seaweed to the pot and pour in the water or beef broth. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Season the Soup: Stir in the soy sauce, salt, and black pepper. Adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with sliced green onions if desired. Serve hot with rice.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 180kcal
- Fat: 8g
- Protein: 20g
- Carbohydrates: 10g
