Deulkkae Miyeokguk 들깨미역국 (Perilla Seaweed Soup)

1. 1

   Heat a medium-sized pot over high heat. Add the sesame oil and beef and saute for a minute, stirring meat to cook evenly. Add the soy sauce and water, scraping up any bits of meat that may have stuck to the pot.

2. 2

   Add the dried seaweed and deulkkae garu, cover pot, and bring soup to a boil. Reduce heat and cook at a medium boil for 20 to 30 minutes. Check seasoning and add salt to taste.

3. 3

   Before ladling out servings, give the soup a good stir to get the deulkkae garu back up into the broth, as it settles to the bottom fairly quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.