Miyeok Guk (Korean Seaweed Soup)
Ingredients
- 1 oz dried miyeok (seaweed)
- 6 oz beef brisket, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 5 cups water or beef broth
- Salt to taste
Contains: gluten, sesame, soy
How it starts
- 1
Soak the dried seaweed in a large bowl of water for 20 minutes until fully rehydrated.
- 2
Thinly slice the beef brisket and mince the garlic cloves.
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