Seaweed Soup with Beef (Miyeok Guk)
Miyeok guk is an easy Korean seaweed soup with beef and seasonings, traditionally served to new mothers and for birthdays, but great for any day.
Ingredients
- 1 oz dried seaweed laver (miyeok)
- 1/2 tbsp oil
- 1 tbsp sesame oil
- 1/2 small onion minced
- 2/3 lb beef stew meat, small pieces
- 2 cloves garlic finely minced
- 2 tbsp Korean soup soy sauce (gukganjang) divided
- 7-8 cups rice water or plain water
- 1 tbsp Korean tuna sauce optional
- pinches salt to taste
Instructions
- Soak seaweed in cold water for 10-15 mins, then drain and slice.
- Heat oil and sesame oil in a soup pot over medium-low heat. Add minced onion and stir-fry for 30 seconds. Add the beef and cook until no longer pink. Add the seaweed, garlic, and 1 tablespoon of Korean soup soy sauce; cook for 3 minutes
- Pour in rice water (or plain water) and stir. Cover with a lid and simmer for 10 minutes or until the seaweed is soft and tender.
- Season the soup with the remaining Korean soup soy sauce, Korean tuna sauce (if using), salt, and 1 tsp sesame oil. Serve hot with rice and kimchi.
Video
Nutrition
Calories: 170kcal | Carbohydrates: 2g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 621mg | Potassium: 192mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg