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Miyeok Guk (Korean Seaweed Soup)
Hoofdgerecht

Miyeok Guk (Korean Seaweed Soup)

55 minVoor 6Nutri-Score B€€
van @jujumaoo63 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

6 personen
  • beef brisket (cubed)Vlees750 g
  • Korean dried seaweed (miyeok) (rehydrated in cold water, drained and roughly chopped)Voorraadkast30 g
  • sesame oilVoorraadkast45 ml
  • beef stock or bone broth (or water for a lighter soup)Voorraadkast1,5 liter
  • beef dasida powder (or to taste)Voorraadkast30 g
  • Korean fish sauceVoorraadkast30 ml
  • Korean soy sauceVoorraadkast15 ml
  • salt (to taste)Kruiden en specerijen3 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • garlic (minced)Groente en fruit12 stukken

per portie

Voedingswaarden

304kcal

Koolhydraten
3 g
Eiwitten
24 g
Vetten
22 g
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wat u gebruikt

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  • Soeppan
  • Mengkom
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stap voor stap

Bereiding

  1. Rehydrate the seaweed

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

  2. Brown the beef

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

  3. Add the seaweed

    • Add the chopped seaweed to the pot with the beef and stir to combine.
    Stap 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.
    Stap 4

  5. Cook until tender

    • Simmer gently until the beef is tender, skimming if needed.
    Stap 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.
    Stap 6

  7. Serve

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