Wakame Soup (Korean Seaweed Soup)
Wakame soup, or miyeok guk, is a popular traditional Korean seaweed soup that is often served as a side dish or a main course. It is typically made with wakame seaweed which is a seaweed very rich in nutrients, including calcium, iodine, and iron. Aside from its nutritional benefits, wakame seaweed soup is known for its delicate and savory taste, as well as its pleasing texture. Its simple yet satisfying flavor makes it a beloved dish in Korean cuisine.
Ingredients
- 1/2 ounces dried wakame seaweed
- 5 ounces beef chuck sliced into bite-size pieces
- 1/4 teaspoon fine sea salt or more to taste
- black pepper to taste
- 1 tablespoon sesame oil
- 1 1/2 tablespoon soy sauce
- 1 teaspoon minced garlic
- 5 cups water
Instructions
- Cut seaweed into 1 1/2 inch / 3 cm lengths with scissors and soak in water for 10 minutes until it expands. Then rinse it with clean water a couple of times until water is clear.
- Cut the beef into bite-size pieces adding black pepper and set aside.
- Drain the seaweed.
- In a pot start stir-frying beef, sesame oil, and minced garlic over medium heat.
- Then add seaweed and stir-fry together.
- When the stir fry becomes dry, add half of the water and the soy sauce and stir-fry for around 10 minutes.
- When the beef is cooked, pour all the remaining water and boil over high heat and then reduce the heat to medium and simmer for around 5 minutes.
- Adjust the taste by adding salt if needed.
- Enjoy.