Korean Seaweed Soup (Miyeok Guk)

Method5 steps · about 22 min

1. 1

   Step 1: Soak the dried wakame (15 g) in separate cold water for 5–10 minutes until expanded. Drain and rinse a couple of times under running water, then squeeze out excess water. If not pre-cut, snip into little-finger-length pieces. Set aside.

   Rehydrate wakame · 10 minUses 15 g dried Korean miyeok or Japanese wakame · Cold water, enough to soak and rinse the dried wakame

2. 2

   Step 2: Mix the small beef slices with the 1/4 tsp beef salt and a few cracks of black pepper. Set aside until needed.

   Uses 120 g beef chuck or round steak, cut into small slices · 1/4 tsp fine sea salt, for seasoning beef · Black pepper, a few cracks

3. 3

   Step 3: Heat a medium pot over medium heat, about 20 seconds. Add the sesame oil (1 Tbsp), drained expanded wakame and prepared seasoned beef. Stir for about 2 minutes, until the beef is partly cooked.

   Stir-fry beef and wakame · 2 minUses 1 Tbsp sesame oil · Rehydrated, rinsed and drained wakame · Salt-and-pepper-seasoned beef

4. 4

   Step 4: Add the soy sauce (1 1/2 Tbsp), minced garlic (1 tsp) and separate 5 cups soup water to the partly cooked beef and wakame. Cover and boil over medium to medium-high heat for about 10–15 minutes, until the beef is fully cooked. Taste and add optional additional salt only if needed.

   Cook soup until beef is done · 15 minUses Partly cooked beef and wakame with sesame oil · 1 1/2 Tbsp soy sauce (I used regular Kikkoman soy sauce) · 1 tsp minced garlic · 5 cups water, for the soup · Additional fine sea salt, to taste if needed (optional)

5. 5

   Step 5: Serve the cooked soup warm in 3–4 portions. Steamed rice and other Korean side dishes can be served alongside if desired.

   Uses Fully cooked beef and wakame soup