How to Make Korean Seaweed Soup
Immerse yourself in the flavorful Asian cuisine with this Korean seaweed soup. It contains high fiber seaweed cooked in a savory broth.
- ½ oz dried seaweed, (Korean miyeok or Japanese wakame)
- 4⅕ oz beef chuck, or round steak, sliced into smaller pieces
- ¼ tsp fine sea salt, or more to taste
- black pepper, to taste, cracked
- 1 tbsp sesame oil
- 1½ tbsp soy sauce
- 1 tsp garlic, minced
- 5 cups water
Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water.
Drain the water out. Set it aside.
Combine the sliced beef with the salt and black pepper in a small bowl. Mix them well and set aside until needed.
Preheat a medium pot over medium heat for about 20 seconds. Add the sesame oil, seaweed, and beef. Stir them well for about 2 minutes until the beef is partly cooked.
Add the soy sauce, garlic, and water.
Cover the pot and boil over medium to medium-high heat for 10 to 15 minutes until the meat is fully cooked. Adjust the taste with more salt if needed.
Serve warm with a bowl of steamed rice and other Korean side dishes. Enjoy!
- Sugar: 1g
- Calcium: 17mg
- Calories: 90kcal
- Carbohydrates: 1g
- Cholesterol: 21mg
- Fat: 7g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 2g
- Potassium: 116mg
- Protein: 6g
- Saturated Fat: 2g
- Sodium: 561mg
- Trans Fat: 1g
- Vitamin A: 4IU
- Vitamin C: 1mg
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