Korean Recipe in the Instant Pot | Seaweed Soup (Traditional or w/a Unique Twist!)

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.

Chop and peel 3 cloves of garlic.

Pat dry and chop 1 pound of beef brisket into small pieces.

Marinate the beef with garlic, salt, pepper, soy sauce, and sesame oil; set aside.

Soak 50 grams of dried seaweed overnight or for at least 3 hours.

Rinse, drain, and chop the seaweed into preferred sizes.

On the sauté function of the Instant Pot, brown the marinated beef in a mixture of avocado oil and sesame oil for 2 to 3 minutes.

Add the chopped seaweed and stir for a few more minutes.

Pour in 9 to 10 cups of water to submerge the seaweed.

Add 1 to 2 tablespoons of soup soy sauce.

Close the lid and pressure cook for 20 minutes.

Quick release the pressure and add more soup soy sauce to taste and a drizzle of sesame oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens