Korean Seaweed Soup (Miyeok Guk)
A healing seaweed soup with a comforting beefy broth. Traditionally enjoyed on one's birthday, it is also eaten by new mothers to help with post-partum healing.
Ingredients
- 18 g dried seaweed
- 1 lb beef, cubed Preferably brisket or stew meat
- 1 tbsp garlic, minced
- 1.5 tbsp soy sauce
- 2 tsp sesame oil plus additional to finish
- 1 tbsp fish sauce
- 1/4 tsp white pepper
- 1.5 tbsp soup soy sauce
- 8 cups water
- salt to taste
- 1 tbsp avocado oil or any neutral flavored oil
Instructions
- Soak dried seaweed in water while you prepare your beef marinade
- Chop beef into 1 inch cubes and add to a bowl. Add minced garlic, soy sauce, and sesame oil and mix.
- Once the seaweed has expanded, drain and chop into 1 inch strips.
- To a large pot add oil and marinated beef. Saute for about a minute and then add chopped seaweed. Saute for about 3 minutes then add water. Bring everything to a boil and then allow to simmer for 25 minutes with lid ajar.
- Season with fish sauce, soup soy sauce, and white pepper. Taste and season with additional salt if needed.
- Ladle into individual bowls and serve with rice.
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