Korean Seaweed Soup, Miyeokguk
Korean Seaweed Soup with Beef
Calories:
Ingredients
- 1 tbsp vegetable oil
- 3 cup seaweed wet seaweed, firmly pressed into cup
- 1 tsp minced garlic
- 12 cup water
- 1½ tbsp Korean soup soy sauce (guk ganjang)
- 1 pinch black pepper
- 2 stems spring onion cut 2" long
Meat & Meat Marinade
- ½ lbs flat meat steak 1" cubed
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1 tbsp sake
- ½ tbsp sesame oil
Instructions
- Soak seaweed in cold water for 2-3 hours or until soft. Rinse and drain. Gently squeeze excess water and cut into bite size. Set aside.
- Make meat marinade, set aside. Cut meat into bite size cubes and add the meat marinade to the meat. Work the seasoning into the meat and let it sit for 10-15min.
- Heat a 8 qt. stock pot and add oil. Add the meat into the pot and cook for 2-3min on high. Add 1/2 tsp of garlic and cook for 30 seconds, stirring frequently.
- Lower the heat to med-high heat and add the seaweed into the pot. Cook for 3-4min stirring frequently.
- Pour water into the pot. Close the lid and boil on high heat for 20-25 min or until seaweed in tender.
- Taste and season the soup. Add soy sauce and salt per your prefernce. Add the remainder of garlic and simmer 2-3min.
- Turn off heat and add scallions and black pepper. Serve hot with a bowl of sticky rice and kimchi!
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