By Miso Jen Kitchen
Korean Seaweed Soup with Beef (Miyeok-Guk)
6 steps
Prep:10minCook:20min
this has to be one of the easiest soups to make! it’s rich in vitamins and nutrients providing great health benefits!
in korean tradition, miyeok-guk is often served to postpartum mothers to aid in their recovery and promote milk production. additionally, it is customary to enjoy miyeok-guk on birthdays as a way of expressing gratitude and honoring mothers for the gift of life.
you can omit the beef and use tofu instead for a delicious vegetarian version!
Updated at: Fri, 05 Apr 2024 01:03:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
39
Low
Glycemic Load
1
Low
Nutrition per serving
Calories80.4 kcal (4%)
Total Fat5.1 g (7%)
Carbs2.4 g (1%)
Sugars0.1 g (0%)
Protein7 g (14%)
Sodium736.2 mg (37%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Soak the dried miyeok (seaweed) in cold water for about 10-20 minutes until it softens. Drain and cut the miyeok into bite-sized pieces.
Step 2
Heat the sesame oil in a large pot over medium heat. Add the sliced beef to the pot and sauté until the beef is cooked through.
Step 3
Add the minced garlic and soaked miyeok to the pot and stir-fry for 2-3 minutes.
Step 4
Pour in 5 cups of water, stir in soup soy sauce and black pepper. Taste the soup and adjust the seasoning according to your preference.
Step 5
Bring the soup to a boil. Reduce the heat to low and let it simmer for about 20-30 minutes to allow the flavors to develop.
Step 6
Serve the miyeok soup hot and enjoy!
Notes
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Delicious
Easy
Makes leftovers
Special occasion
