Seaweed Soup (Miyeokguk)
This Korean staple known for being rich in nutrients is commonly eaten after giving birth or on birthdays, but can be enjoyed year round! It's also a soup you can stretch for days and gets better when reheated.
Cooking Method
Stovetop
Time
๐๐
Recipe
Ingredients (8 Servings)
2 PACKED CUPS OF DRIED SEAWEED
1/2 LB BEEF* (any cut), SLICED IN SMALL BITE SIZES
1 TSP MINCED GARLIC
1 TBSP SESAME OIL
2 TBSP KOREAN SOUP SOY SAUCE (Guk Ganjang)
10 CUPS OF WATER
*Iโve also used frozen clams instead of beef!
Instructions
Submerge dried seaweed in water for 30 minutes. Then rinse a few times thoroughly and chop up in bite sizes.
While seaweed is being soaked, cut meat in bite size pieces.
Add oil, sautรฉ the meat until brown then add seaweed, garlic and half the soy sauce. Cook on medium-high for 10 minutes, stirring frequently.
Add in water, bring to a boil, then cover and simmer for 20 minutes. Add remaining soy sauce to taste or more if desired.
What I love about this soup is that it tastes better as you reheat it on the stove the next day. You can also stretch it out by adding more water and seasoning as needed.
Serve with rice and kimchi.
