Recipe of Speedy Seaweed Soup with Beef (Myeok Guk)

Seaweed Soup with Beef (Myeok Guk) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Learn how to make Korean seaweed soup. This delicious soup is also known as Korean birthday soup.

Here is the best “Seaweed Soup with Beef (Myeok Guk)" recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Seaweed Soup with Beef (Myeok Guk)

1. Make ready 25 gr of Dried Seaweed.
2. Prepare 2,4 liter of water (depends on how you like the soup brooth).
3. Make ready 5 tbs of fish sauce.
4. You need 200 gr of Beef.
5. Make ready 3 of garlic cloves, chopped.
6. Take of Sesame oil.
7. It’s of Salt and pepper.

I love the briny flavor of miyeok and its slightly chewy As I explained in my miyeok guk with mussels post, this staple soup also is the soup that new moms eat for the first few weeks after giving birth because.Today I am going to make Korean beef seaweed soup.Korean people have this on birthday and after giving a birth.It's nutritious and easy to make.

Seaweed Soup with Beef (Myeok Guk) step by step

1. Soak the seaweed in the water and wait for 30 min till the seaweed grows, then rinse and cut into small pieces.
2. Put the seaweed to saucepan, add water and cook with medium heat for about 20 mins. Add the water if the soup broth is too thick.
3. Cut the beef into small pieces, and put the beef with minced garlic to soup broth and cook with medium heat for about 20-25 mins. Turn off the heat then.
4. Add the fish sauce, sesame oil and salt to the soup, stir and the soup is ready to serve. Eat while its hot. Better to eat with rice.

Today on Kwon's Corner I made Korean birthday soup for my girlfriend.Koreans eat miyeokguk every year on their birthday, because it's the soup that new.Miyeok guk is made with dried miyeok (aka wakame), which is a sea vegetable (edible seaweed).

Today I am using blended garlic at home, which is reserved in the freezer.Beef brisket and shank are fine with this soup.Deliciously light and nutritious seaweed soup that is a staple to Korean homes and particularly enjoyed on birthdays!The second to last day of March is DrJuh's birthday so guess what I made?His family actually doesn't follow this Korean tradition but my mom (being a bit more old school).