Usuba
Miyeok Guk — seaweed soup with beef
Traditional Korean seaweed soup with beef and sesame oil. The dish is rich in calcium and iodine, has a delicate flavor, and is suitable for everyday dining.
- Total
- 40 min
- Standard serving
- 322.4 g
1
Ingredients
Total 8
Instructions
- 1
Step 1
Soak dried sea kelp in cold water for 5 minutes until it softens. Rinse and cut into pieces 2–4 cm in size.
- 2
Step 2
Slice the beef thinly, as for beef stroganoff.
- 3
Step 3
Heat sesame oil in a pan over medium heat. Sauté the beef with minced garlic, add soy sauce and cook for 2 minutes, stirring constantly.
- 4
Step 4
Add sliced sea kale and cook for another 3 minutes, stirring.
- 5
Step 5
Pour water, cover the pot with a lid and bring to a boil.
- 6
Step 6
Reduce heat and simmer for 20 minutes. Season with ground black pepper and salt to taste.
- 7
Step 7
Serve the soup hot with rice.
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