Miyeokguk Soup (Korean Seaweed Soup)
Prep Time 5 minutes
Cook Time 1 hour
Ingredients
- ½ ounce dried wakame (miyeok) seaweed soaked in water for 30 minutes (16 g)
- 8 cups water
- 1 pound grass-fed beef brisket or skirt steak cut into thin and small pieces
- 6 garlic cloves minced
- 2 tablespoon fish sauce OR sub tamari
- 2 teaspoons toasted sesame oil
Instructions
- First, rinse and drain the seaweed. Squeeze out the excess water and cut into bite-size pieces.
- To a large pot, add 8 cups of water and the drained seaweed. Cover and bring it to a boil for about 10 minutes.
- Turn down the heat to medium. Add the beef, cover, and cook for 40 minutes. It should be tender.
- Stir in garlic and fish sauce. Cook another 10 minutes.
- Stir-in the sesame oil. Ladle into bowls and serve with a bowl of rice.
Recipe Notes
This recipe is very slightly adapted from https://www.maangchi.com/recipe/miyeokguk
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