Korean Seaweed and Brisket Soup (Miyeok-Guk) Recipe
Category
Soups and Stews
Cusine
Korean
What do you need?
How to make?
Ingredients
8 ounces beef brisket, cut into thin strips
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon grated ginger
4 cups beef broth or water
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sesame oil
2 teaspoons sugar
1/2 teaspoon black pepper
5 ounces dried seaweed , soaked in cold water for 30 minutes and drained
3 green onions, thinly sliced
Directions
Array In a medium bowl, cover seaweed with at least 3 inches cold water and let stand at room temperature until fully softened and hydrated, about 2 hours.
