Recipe

Korean Seaweed Soup-miyeok Guk Recipe

Add Step-by-Step Photos	Littlesponger / All my dishes 1 year, 3 months ago This recipe is handed down from my mother. I have loved my mom's food. My kids love her as well. Sometimes I argue with my friend that who's recipes is the right way to cook the seaweed soup I don't know who is right. But my family like the way I c... More Prep:10m Cook:20m Servings:8	Littlespong
	korean seaweed soup

Soak Miyeok in the w

Drain water out

Saute Miyeok & beef

Add mixture in the b

Miyeok guk

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Ingredients

2 qt beef stock

4 oz. cooked beef brisket, shredded

1 cup dried seaweed (* I purchased already washed and cut-ted seaweed)

3 tablespoons Guk kanjang (Korean soy sauce for the soup)

2 tablespoon minced garlic

2 tablespoon dark sesame oil

1 teaspoon salt

Directions

Boil the beef stock in the medium pot. ( if you didn't prepared beef stock, boil the beef brisket with water together). Once boiling reduce the heat to low.

Mean times, soak the dried brown seaweed in cold water for 5 minutes. Drain the water. (if you purchased regular dried miyeok, you need to rinse the seaweed a couple of times in running water, then drain the water. Cut the seaweed with scissors to little finger lengths).

Season the beef and miyeok with 1 tablespoon sesame oil and 1 table spoon minced garlic, salt, saute 5 minutes in the pan on medium heat.

Add Miyeok and beef to the beef stock, then boil the soup again about 15 minutes on medium heat .

Add Korean Soup Soy sauce, 1 tablespoon garlic, 1 tablespoon sesame oil, boil it for 5 more minutes then serve. (You can adjust the taste with some salt if it is needed, however I didn’t use it).

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