Korean Style Seaweed Soup

Total Time
45mins
Prep 15 mins
Cook 30 mins

This soup is usually eaten after women give birth to help with breast milk arriving and to cleanse your body of everything.

Ingredients Nutrition

  • 1 (1 ounce) package wakame seaweed
  • 14 lb top sirloin steak, minced
  • 2 teaspoons sesame oil
  • 1 12 tablespoons soy sauce
  • 1 teaspoon salt
  • 6 cups water
  • 1 teaspoon minced garlic

Directions

  1. Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
  2. Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently.
  3. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

Reviews

(2)
Most Helpful

So yummy! I had this soup once in Korea, and I loved it. This tastes just like what I ate over there. Once you start eating it, you can't stop!

Vicky D September 15, 2010

So, this recipe is an acquired taste. I grew up eating this soup and I absolutely love it. Although, for the people I've made it for, the seaweed texture was not agreeable to their palates. Instead of using regular soy sauce, Asian markets do sell a clearer looking soy sauce that is used specifically for soup. Also, instead of adding extra salt, I just use beef flavored Dashida. it's a salty beef flavoring agent. I can't wait for my mother to come into town after I give birth to make this soup for me.

janice.omalley July 18, 2008

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