Lunch · 30 min · korean

Miyeokguk

If you like dried miyeok seaweed, you’ll love this Korean lunch — 30 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1 oz Dried miyeok seaweed
• 1/2 lb Beef chuck
• 2 tbsp Soy sauce
• 3 cloves Garlic
• 1 tbsp Sesame oil
• 6 cups Water

Steps

1. Soak the dried seaweed in cold water 15 minutes until fully expanded, then rinse and squeeze dry; chop into bite-size lengths.
2. Sear the beef in the sesame oil over medium-high heat until browned, about 3 minutes.
3. Add the seaweed and stir-fry 2 minutes more — toasting it in the beef fat deepens the flavor enormously.
4. Pour in 6 cups of water, add the soy sauce and garlic, and simmer 20 minutes until the seaweed is silky and the beef tender.
5. Taste and adjust salt; serve over rice. This is the soup Korea eats on birthdays — make it for someone you love.

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