Miyeokguk (Seaweed Soup)
A light, nourishing Korean soup made with rehydrated dried wakame seaweed and tender beef in a clean, mildly seasoned broth. Traditionally served on birthdays and after childbirth for its nutritional value.
Ingredients
- 1/2 oz dried wakame seaweed, soaked, drained
- 6 oz beef brisket or chuck, thinly sliced
- 2 tbsp sesame oil
- 4 cloves garlic cloves, minced
- 2 tbsp gluten-free soy sauce (tamari)
- 6 cups water
- 1/2 tsp salt
Instructions
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1
Soak 1/2 oz dried wakame seaweed in cold water for 15 minutes until fully rehydrated. Drain and gently squeeze out excess water. Cut into bite-sized pieces if the pieces are very long.
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2
Heat 2 tbsp sesame oil in a medium pot over medium heat. Add 6 oz thinly sliced beef brisket or chuck and cook, stirring, for 3-4 minutes until no longer pink. The beef should reach an internal temperature of 145°F (63°C).
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3
Add 4 cloves minced garlic cloves and the rehydrated seaweed to the pot and stir-fry for 2 minutes, coating everything in the sesame oil.
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4
Pour in 6 cups water and 2 tbsp gluten-free soy sauce (tamari). Increase heat to high and bring to a boil.
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5
Reduce heat to medium-low and simmer uncovered for 15 minutes until the broth deepens in flavor.
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6
Season with 1/2 tsp salt to taste. Ladle into bowls and serve hot with steamed rice.