Korean seaweed & beef soup

Name: Korean seaweed & beef soup
Total time: 45 min
Yield: 3
Cuisine: Korean
Ingredients: 15 g Dried wakame; 200 g Thinly sliced beef; 8 g Garlic; 25 g Soy sauce; 10 g Sesame oil; 1100 g Water; 1 g Salt

A comforting beef broth with tender strands of seaweed.

Estimated total time: 45 minutes3 portionsAbout 170 kcal per portion

Korean seaweed soup served in a speckled ceramic bowl — Photo: 국립국어원 · CC BY-SA 2.0 kr · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 3 portions

15 g Dried wakame
200 g Thinly sliced beef
8 g Garlic
25 g Soy sauce
10 g Sesame oil
1100 g Water
1 g Salt

Method

Soak dried wakame in water for 10 minutes, rinse, drain and cut into short lengths. Slice beef into small thin pieces.
Heat sesame oil in a saucepan and stir-fry beef for 3 minutes. Add minced garlic and seaweed and cook for 2 minutes.
Pour in measured water and soy sauce. Bring to a boil, then cover and simmer gently for 25 minutes.
Taste and add the measured salt as needed. Serve hot, with rice separately if desired.

The seaweed weight is dry. Saltiness varies by soy sauce and dried seaweed; adjust to your product.

미역국

Allergens and ingredient checks

Listed allergens: gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Maangchi · Miyeok guk

Adjust portions & add to shopping list