Name: Korean Seaweed Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: K
Ingredients: ½ oz (Korean miyeok or Japanese wakame) dried seaweed; 4⅕ oz or round steak, sliced into smaller pieces beef chuck; ¼ tsp or more to taste fine sea salt; to taste, cracked black pepper; 1 tbsp sesame oil; 1½ tbsp soy sauce; 1 tsp minced garlic; 5 cups water

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.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Serves:

Ingredients

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

Instructions

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!

Nutrition

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

Nutrition Disclaimer

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