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Miyeok Guk (Korean Seaweed Soup)
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Miyeok Guk (Korean Seaweed Soup)

55 minPara 6Nutri-Score B€€
de @jujumaoo63 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • beef brisket (cubed)Carne750 g
  • Korean dried seaweed (miyeok) (rehydrated in cold water, drained and roughly chopped)Despensa30 g
  • sesame oilDespensa45 ml
  • beef stock or bone broth (or water for a lighter soup)Despensa1,5 litros
  • beef dasida powder (or to taste)Despensa30 g
  • Korean fish sauceDespensa30 ml
  • Korean soy sauceDespensa15 ml
  • salt (to taste)Especias3 g
  • black pepper (to taste)Especias2 g
  • garlic (minced)Frutas y verduras12 piezas

por ración

Nutrición

304kcal

Carbohidratos
3 g
Proteínas
24 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Bol
  • Escurridor

paso a paso

Preparación

  1. Rehydrate the seaweed

    • Soak the dried seaweed in cold water until soft and rehydrated.
    • Drain well and roughly chop.
    Paso 1

  2. Brown the beef

    • Heat the sesame oil in a pot.
    • Sauté the cubed beef brisket until nicely browned.
    Paso 2

  3. Add the seaweed

    • Add the chopped seaweed to the pot with the beef and stir to combine.
    Paso 3

  4. Simmer the soup

    • Pour in the beef stock or bone broth.
    • Add the dasida powder, fish sauce, soy sauce, salt and pepper.
    • Bring to a gentle simmer.
    Paso 4

  5. Cook until tender

    • Simmer gently until the beef is tender, skimming if needed.
    Paso 5

  6. Finish with garlic

    • Turn off the heat, stir in the minced garlic and let the residual heat cook it through.
    • Taste and adjust the seasoning.
    Paso 6

  7. Serve

    • Ladle the soup into bowls and serve hot.
    Paso 7
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