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Hi, I am Eugenie.
Today I am going to make Korean beef seaweed soup. Korean people have this on birthday and after giving a birth. It’s nutritious and easy to make.
Korean Beef Seaweed Soup Recipe Miyeokgook
For 4 persons
Prep time: 1 hour 10 min
Cooking time: 30 min
- 20 g dried seaweed (0.7 oz)
- 130 g beef(shank or brisket), diced or sliced (4.5 oz)
- 3 tablespoons soy sauce for soup (45ml)
- 1 tablespoon sesame oil (15ml)
- 1.5 litres drinking water (6 & 1/3 cups US)
- 1 clove of garlic, minced
- Salt for seasoning
First, soak the seaweed in the cold water for about 1 hour. Then, wash and drain it. And cut them in 2-inch (5cm) pieces. Do you know? One gram of seaweed has your daily iodine needs. And also it has a lot of calcium in it, which is higher than broccoli.
In a soup pot, add in 1 tablespoon of sesame oil and 1 clove of garlic.
Today I am using blended garlic at home, which is reserved in the freezer. Then add in the 130g of beef. Beef brisket and shank are fine with this soup. It should be diced or sliced in this size.
And add in 2 tablespoons of soy sauce. There are many soy sauces. I prefer Korean soy sauce for soup, which I used today.
On medium heat, sauté until the beef is cooked. Then add in the seaweed and sauté for another 3 minutes.
Pour in the water and add in 1 tablespoon of soy sauce. Then bring to a boil. Reduce heat and simmer for 20 minutes.
Taste it and add salt if you need to. Today I am adding ½ teaspoon of salt.
Kamsahi mokgetsmida (bon appetit in Korean)!
It’s so yummy!
Thank you for watching.
Bye for now.