Serves 5
45 min
Miyeok Guk (Korean Seaweed Soup)
Recipe GLPRb5ba16922b8663
A nourishing and traditional Korean seaweed soup made with tender beef, aromatic garlic, and mineral-rich dried seaweed. This wholesome broth is seasoned with soy sauce and sesame oil for an authentic, savory flavor. Perfect as a light yet satisfying meal that is naturally dairy-free and full of nutrients.
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Ingredients
25 grams Dried seaweed
½ pound Beef, thinly sliced or cut into bite-sized pieces
6 cloves Garlic cloves, minced
3½ tablespoons Soup soy sauce
1 tablespoon Sesame seed oil
8 cups Water
Directions
Rinse the dried seaweed under cold water for about 1 minute to remove any sand or debris. Soak it in a bowl of cool water for 5 minutes until softened, then drain well and set aside.
Bring 8 cups of water to a boil in a large pot over medium-high heat.
Add the sliced beef pieces to the boiling water. Stir occasionally and cook for about 5 minutes, skimming off any foam or impurities that rise to the surface, until the beef is no longer pink and reaches an internal temperature of 145F.
Add the minced garlic to the pot and stir well, allowing the aroma to release for about 1 minute.
Add the drained seaweed to the pot and bring the soup back to a gentle simmer.
Stir in the soy sauce and simmer the soup uncovered for 15-20 minutes, allowing the flavors to meld and the seaweed to become fully tender.
Just before serving, drizzle the sesame seed oil over the soup and stir gently to incorporate. Divide into bowls and serve hot.
