Korean Seaweed Soup (Miyeokguk)
A clean Korean seaweed soup made with beef, dried miyeok, and rice water. This light, savory soup comes together in about 30 minutes and is a staple in Korean home cooking.
Ingredients
- 1 oz (30 g) dried seaweed (miyeok)
- 1/2 tbsp (7 ml) oil
- 1 tbsp (15 ml) sesame oil
- 1/2 (about 50 g) small onion minced
- 2/3 lb (300 g) beef stew meat, small pieces
- 2 cloves garlic finely minced
- 2 tbsp (30 ml) Korean soup soy sauce (gukganjang) divided
- 7-8 cups (1.65–1.9 liter) rice water or plain water
- 1 tbsp (15 ml) 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