Interstitial Cystitis Friendly Korean Seaweed Soup with Beef
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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
- 2 tbsp soy sauce, divided
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 6 cups water
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. 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)
Can be omittedsesame seeds
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!