GERD Friendly Korean Seaweed Soup with Beef

Total time1 hr 10 min

Prep time15 min

Cook time35 min

5.0

(12)

GERD Friendly Korean Seaweed Soup with Beef

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Ingredients

4 servings

1 oz dried miyeok (dried seaweed)
6 oz beef brisket or flank steak, thinly sliced against the grain
1 tbsp sesame oil
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tbsp soy sauce, divided
6 cups water
½ tsp salt, plus more to taste
¼ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

2 cups cooked short-grain white rice, for serving
1 tsp toasted sesame seeds, for serving (optional)

Instructions

1
Place the dried miyeok in a large bowl and cover with cold water. Soak for 20 minutes, until fully rehydrated and pliable. Drain, rinse under cold running water, and squeeze out excess moisture. Cut or tear into roughly 2-inch pieces.
2
In a large pot, combine the sliced beef with 1 tbsp of the soy sauce and the black pepper. Toss to coat and let sit for 5 minutes while you finish prepping.

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