Miyeok-gukBeef and Seaweed Soup

Name: Miyeok-guk (Beef and Seaweed Soup)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: South Korea
Ingredients: 30 g Wakame Seaweed; 800 ml Water (cold); 300 g Beef Brisket (cut into bite-size pieces); 15 ml Sesame Oil; 10 g Garlic (finely chopped); 25 ml Soy Sauce; 1200 ml Beef Stock; 4 g Salt

A Korean soup of rehydrated seaweed and beef seasoned with soy sauce, garlic, and sesame oil.

Prep

15m

Cook

45m

Serves

Estimated

Nutrition

Per serving

312kcal

Calories

21g

Protein

22g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

30g
Wakame Seaweed
800ml
Water (cold)
300g
Beef Brisket (cut into bite-size pieces)
15ml
Sesame Oil
10g
Garlic (finely chopped)
25ml
Soy Sauce
1.2l
Beef Stock
4g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Soak the wakame seaweed in the cold water until softened, then drain and squeeze out excess moisture.
02
Heat the sesame oil in a pot over medium heat and cook the beef brisket until it begins to lose its raw color.
03
Add the garlic and the soaked wakame seaweed, and stir for a short time so the seaweed is coated in the oil.
04
Pour in the beef stock and bring the soup to a gentle simmer.
05
Cook until the beef brisket is tender and the wakame seaweed is silky.
06
Season with the soy sauce and salt, then serve hot.

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