Whole 30 Korean Seaweed Soup with Beef

Total time1 hr 10 min

Prep time15 min

Cook time35 min

5.0

(12)

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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
2 tbsp soy sauce, divided
Chef's tip
Coconut 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

For serving

2 cups cooked short-grain white rice, for serving
Can be omitted
cooked 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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