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    You are in: Home / Recipes / Mi Yeok Guk (Korean Seaweed Soup) Recipe
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    Mi Yeok Guk (Korean Seaweed Soup)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    1 hrs

    40 mins

    Mrs. ChefToBe's Note:

    This is a definitely a healthy and delicious way to incorporate seaweed into your diet. Traditionally, Koreans would serve this on birthdays and after giving birth. They say that the seaweed helps the new mother to heal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the dried seaweed in a large bowl with water in it.
    2. 2
      Allow the seaweed to rehydrate for 45 minutes to 1 hour.
    3. 3
      Cut the seaweed into 2-3 inch pieces.
    4. 4
      Heat a pot to medium heat.
    5. 5
      Cut the beef into bite-sized pieces.
    6. 6
      Add the sesame oil, soy sauce, and beef to the preheated pot.
    7. 7
      Saute the beef until done.
    8. 8
      Add the seaweed and enough water to cover everything.
    9. 9
      Peel and smash the garlic cloves.
    10. 10
      Add to the pot.
    11. 11
      Bring the soup up to a boil.
    12. 12
      Reduce the heat to medium-low to medium.
    13. 13
      Allow the soup to simmer for about 30 minutes.
    14. 14
      Fish out the garlic cloves and discard.
    15. 15
      Add salt and pepper to taste.
    16. 16
      Serve over rice.

    Ratings & Reviews:

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    Nutritional Facts for Mi Yeok Guk (Korean Seaweed Soup)

    Serving Size: 1 (34 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 52.9
     
    Calories from Fat 19
    37%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 17.4 mg
    5%
    Sodium 185.0 mg
    7%
    Total Carbohydrate 0.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    wakame seaweed

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