Mi Yeok Guk (Korean Seaweed Soup)

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READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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