Miyeokguk (Seaweed Soup)

Ingredients

• 30g (1 ounce) dried miyeok (seaweed) 30g (1 ounce) dried miyeok (seaweed)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 200g (7 ounces) beef brisket, thinly sliced 200g (7 ounces) beef brisket, thinly sliced
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Soak the dried miyeok in cold water for 30 minutes until it softens. Drain and cut into bite-sized pieces.
2. 2.
   Heat the sesame oil in a large pot over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
3. 3.
   Add the beef broth to the pot and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. 4.
   Add the sliced beef brisket and soaked miyeok to the pot. Cook for an additional 10 minutes until the beef is cooked through.
5. 5.
   Stir in the chopped green onions and soy sauce. Season with salt and pepper to taste.
6. 6.
   Simmer for another 5 minutes to allow the flavors to meld together.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Miyeok (seaweed) — Make sure to soak the dried miyeok in cold water for the specified time to ensure it softens properly and becomes tender in the soup.

Tips & Tricks

• For a vegetarian version, replace the beef broth with vegetable broth and omit the beef brisket. Add tofu or mushrooms for extra flavor and texture.
• Adjust the seasoning according to your taste preferences. You can add more soy sauce or salt if desired.
• Garnish the soup with a sprinkle of toasted sesame seeds or a drizzle of sesame oil for an extra layer of flavor.

Serving advice

Serve the miyeokguk as a main dish alongside a bowl of steamed rice. It can also be enjoyed as a starter or a light lunch.

Presentation advice

Present the miyeokguk in individual bowls, garnished with chopped green onions for a pop of color. Serve it piping hot to fully enjoy the flavors and aromas.