Mi Yeok Guk (Korean Seaweed Soup)

1. 1

   Place the dried seaweed in a large bowl with water in it.

2. 2

   Allow the seaweed to rehydrate for 45 minutes to 1 hour.

3. 3

   Cut the seaweed into 2-3 inch pieces.

4. 4

   Heat a pot to medium heat.

5. 5

   Cut the beef into bite-sized pieces.

6. 6

   Add the sesame oil, soy sauce, and beef to the preheated pot.

7. 7

   Saute the beef until done.

8. 8

   Add the seaweed and enough water to cover everything.

9. 9

   Peel and smash the garlic cloves.

10. 10

    Add to the pot.

11. 11

    Bring the soup up to a boil.

12. 12

    Reduce the heat to medium-low to medium.

13. 13

    Allow the soup to simmer for about 30 minutes.

14. 14

    Fish out the garlic cloves and discard.

15. 15

    Add salt and pepper to taste.

16. 16

    Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.