Rice Free Korean Seaweed Soup with Beef
Total time1 hr 10 min
Prep time15 min
Cook time35 min
5.0(12)
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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
- 6 cups water
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 cups cooked short-grain white rice, for serving
Can be omittedcooked short-grain white rice
- 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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