Seaweed Soup (Miyeok-guk)

🛒 Ingredients

• Dried Wakame Seaweed 30 g · 75 kcal
• Beef Brisket (or stewing beef) 300 g · 750 kcal
• Sesame Oil 30 g · 270 kcal
• Garlic, minced 15 g · 22 kcal
• Soy Sauce 60 g · 40 kcal
• Water 1500 g · 0 kcal
• Toasted Sesame Seeds (for garnish) 0 g · 0 kcal

👨‍🍳 Instructions

1. Soak dried wakame seaweed in cold water for 15-20 minutes until fully rehydrated and expanded; drain well, gently squeeze out excess water, and cut into bite-sized pieces.
2. Cut the beef into thin, bite-sized strips or cubes. In a large pot, heat sesame oil over medium heat and sauté the beef until it starts to brown.
3. Add the minced garlic and sauté for another minute until fragrant. Stir in the rehydrated wakame seaweed and continue to sauté for 2-3 minutes, allowing the flavors to meld.
4. Pour in the water and soy sauce, bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until the beef is tender and the flavors have deepened.
5. Taste and adjust seasoning with additional salt or soy sauce if needed. Serve hot, optionally garnished with a sprinkle of toasted sesame seeds.