Korean
Korean - Soups and Stews
Miyeok Guk
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 20g dried miyeok (wakame seaweed)
- • 150g beef brisket, thinly sliced
- • 6 cups water
- • 1 tbsp sesame oil
- • 1 tbsp soy sauce
- • 3 cloves garlic, minced
- • 1 tsp fish sauce or salt
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Soak the dried miyeok in cold water 20 minutes, drain, and cut into bite-sized pieces.
2
Phase 2
Saute the beef in sesame oil in a pot until browned.
3
Phase 3
Add the drained miyeok and garlic and stir-fry 2 minutes.
4
Phase 4
Pour in the water and soy sauce and simmer 20 minutes until the seaweed is silky.
5
Phase 5
Season with fish sauce and top with spring onions.