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Korean Seaweed Soup

Korean Seaweed Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • .5 oz (15 g) dried miyeok (sea mustard)
  • 4 oz (115 g) beef brisket or chuck, thinly sliced
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 6 cups (1.4 L) water
  • 1/2 tsp salt, plus more to taste
  • Toasted sesame seeds and sliced green onion, for garnish

Method
 

  1. Soak the dried seaweed in cold water for 10 to 15 minutes until pliable and doubled in size. Drain, squeeze dry, and chop into bite-sized pieces.
  2. Heat the sesame oil in a pot over medium heat. Add the beef and garlic; cook 2 to 3 minutes, stirring, until the beef loses its pink color and the garlic is fragrant.
  3. Stir in the chopped seaweed for 1 minute. Pour in the water and soy sauce. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15 minutes.
  4. Add salt to taste, about 1/2 teaspoon, and stir. Ladle into bowls and top with a drizzle of sesame oil, sesame seeds, and green onion.

Notes

If you have pre-soaked or frozen seaweed, skip the soaking step and add it directly to the pot. The soup will thicken as it sits, so when reheating leftovers, add a splash of water to reach the original consistency.