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Korean Seaweed Soup

Comforting Korean seaweed soup made with tender beef brisket and rich savory broth.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 3
Course: Soup
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 25 g dried seaweed miyeok
  • 200 g beef brisket
  • 3 tbsp sesame oil
  • 2 tbsp soup soy sauce korea
  • 1/2 tbsp beef dashida
  • Salt, to taste
  • water

Method
 

  1. Soak the seaweed in cold water for 10–15 minutes. Keep the soaking water.
  2. Stir-fry the seaweed in sesame oil for 2–3 minutes.
  3. Add soup soy sauce and stir for 1 more minute.
  4. Add the whole beef brisket, soaking water, and enough water to cover the beef.
  5. Simmer until the beef becomes tender and the broth turns rich.
  6. Tear the beef by hand and return it to the soup.
  7. Add more water if needed, then season with beef dashida and salt.
  8. Finish with a drizzle of sesame oil before serving.