Seaweed Soup


  • 15g/ 1/2 oz dried seaweed (Korean miyeok or japanese wakame)

  • 120g/ 4.2oz beef chuck or round steak, sliced into small pieces

  • 1/4 tsp fine sea salt (or more to taste)

  • a pinch of black pepper

  • 1 tbsp sesame oil

  • 1 1/2 tbsp soy sauce

  • 1 tsp minced garlic

  • 5 cups water


  1. Soak the dried seaweed in cold water for 5-10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out (if you're using non-pre-cut dried seaweed and cut it with scissors- about a little finger length). Set it aside.

  2. Combine the sliced beef with the salt and pepper in a small bowl. Mix them well and set aside until needed.

  3. Preheat a medium pot over medium heat (about 20 seconds). Add the sesame oil, seaweed and beef. Stir them well until the beef is partly cooked (about 2 minutes). Cover the pot and boil over medium-medium high heat until the meat is fully cooked (about 10-15 min). Adjust the taste with more salt, if needed.

  4. Serve warm with a bowl of steamed rice and banchans. Enjoy!

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