Quick and Healthy Korean Seaweed Soup Recipe

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.

Prepare the Korean seaweed by rinsing it and soaking it until soft.

Slice the chicken into thin pieces, cutting against the grain for tenderness.

After soaking for about 5 minutes, squeeze out excess water from the seaweed and chop it into smaller pieces.

Add a bit of oil to a pot and heat it up.

Add garlic and ginger to the pot; sauté until the edges turn slightly brown.

Add the chopped seaweed to the pot and sauté until fragrant.

Pour in chicken stock; bring the soup to a boil.

Once boiling, add the sliced chicken to the pot, spreading it out to prevent sticking.

Cook the chicken for about 2-3 minutes on medium heat until done.

Season with salt and pepper to taste, noting that the chicken stock may already be salted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens