Miyeok Guk | Korean Seaweed Soup #shorts #recipe #koreanflavors

miyeok (seaweed)

🥗Healthier: kelp

💰Cheaper: nori

Kelp is a similar sea vegetable, while nori is more accessible and less expensive.

beef

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is a more affordable protein.

Soak miyeok in cold water for 30 minutes until rehydrated.

Drain and rinse the miyeok, then cut into bite-sized pieces.

In a pot, add water and beef; bring to a boil over high heat.

Reduce heat and simmer for about 30 minutes until beef is tender.

Remove beef, shred it, and set aside.

In the same pot, add garlic and soy sauce; cook for 2 minutes until fragrant.

Add the soaked miyeok to the pot; simmer for 10 minutes.

Stir in sesame oil, salt, and pepper to taste.

Return shredded beef to the pot; heat through for 5 minutes.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens