Recipes

Korean Seaweed Soup (Miyeok Guk)

A simple and delicious traditional Korean seaweed soup

Servings: 3 to 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

  • 15g dried seaweed (Korean miyeok or Japanese wakame) (0.5 ounces)
  • 120g beef chuck or round steak, sliced into smaller pieces (4.2 ounces)
  • 1/4 tsp fine sea salt (or more to taste)
  • A few cracks black pepper
  • 1 Tbsp sesame oil (15 ml)
  • 1.5 Tbsp soy sauce
  • 1 tsp minced garlic
  • 5 cups water (1.25 liters)

Notes

  • 1 Tbsp = 15 ml, 1 Cup = 250 ml

Instructions

  1. Soak the dried seaweed in cold water for 5 to 10 minutes. Drain and rinse in running water, then squeeze out excess water. If needed, cut into little finger lengths and set aside.

  2. In a small bowl, combine sliced beef, salt, and pepper. Mix well and set aside.

  3. Heat a medium pot over medium heat for about 20 seconds. Add sesame oil, seaweed, and beef. Stir until beef is partly cooked, about 2 minutes.

  4. Add soy sauce, garlic, and water. Cover the pot and boil over medium to medium-high heat until meat is fully cooked, about 10 to 15 minutes. Adjust salt to taste.

  5. Serve warm with steamed rice and other Korean side dishes.