Birthday Soup Recipe | Korean Seaweed Soup Recipe | Miyeok-guk 미역국

dried seaweed

🥗Healthier: fresh seaweed

💰Cheaper: spinach

Fresh seaweed offers similar flavor, while spinach is more accessible.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken provides a leaner option, while pork is often less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Tempeh is a nutritious alternative, while beans are budget-friendly.

Start with 3.5 quarts of water in a pot and add 1 small onion cut in half, 3 dried shiitake mushrooms, and 3 mashed cloves of garlic.

Add 2 tablespoons of dashi and bring to a rolling boil.

Let it simmer for about 20 minutes, then drain the broth.

Marinate 8 ounces of ribeye steak with 1 tablespoon of low-sodium soy sauce, 2 teaspoons of sesame oil, 2 teaspoons of minced garlic, and cracked black pepper for 20-30 minutes.

Prepare 20 grams of dried seaweed by soaking it in 4 cups of cold water for about 30 minutes, then drain and rinse.

Cut the soaked seaweed into bite-sized pieces using kitchen shears.

In a preheated medium pot, add the marinated ribeye steak and sauté until browned.

Add the cut seaweed and sauté for another 2-3 minutes.

Add 2 cloves of minced garlic and 1 clove of thinly sliced garlic to the pot and combine.

Pour in the prepared broth (about 2 quarts) and add 1 tablespoon of Korean soup soy sauce.

Bring to a rolling simmer, cover, and let it gently simmer for about 30-35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens