Korean · Dinner
Seaweed Soup
Miyeok-guk pairs simmered dried seaweed with sliced beef brisket in a savory sesame-oil-and-garlic broth seasoned with soy sauce and fish sauce. The seaweed softens to a silky texture while the broth deepens over gentle simmering. Served hot with steamed rice alongside as a comforting, mineral-rich Korean soup.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
412Calories
44.8gProtein
22.2gFat
8.1gCarbs
1.2gSugar
1.7gFiber
1850mgSodium
114mgChol
7.2gSat Fat
840mgPotassium
115mgCalcium
6.4mgIron
3.2mcgVitamin B12
2mgVitamin C
gluten-free
low-carb
low-calorie
protein-rich
rich-umami
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Soak the dried wakame in cold water for 15 minutes until softened, then drain and chop into 2-inch pieces.
2
Sauté
Heat sesame oil in a pot over medium heat, add beef brisket and garlic, stirring 2 minutes until beef is no longer pink outside.
3
Simmer
Pour in water and soy sauce, bring to a boil, then reduce to low heat and simmer 25 minutes until broth is milky and beef is tender.
4
Finish
Stir in fish sauce and salt, tasting until the broth reads clean and savory. Ladle into a bowl and serve hot with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef brisket
- 2/3 oz20g dried wakame
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp fish sauce
- 3 cups720ml water
- 1 tsp1 tsp salt
