Back to 4 servings 0.5 ounce dried miyeok (wakame seaweed), about 1/2 cup dry, leafy pieces preferred 0.5 pound beef brisket or stewing beef, thinly sliced or cut into bite-size pieces 2 tablespoons toasted sesame oil, Korean toasted sesame oil 1 clove garlic, minced 7 cups water, or beef broth 2 tablespoons Korean soup soy sauce (guk-ganjang), or 1 tablespoon regular soy sauce 0.5 teaspoon sea salt, plus more to taste scallions, sliced, optional garnish
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1 Step 1: Soak the dried seaweed in plenty of cold water for 20 to 30 minutes until fully rehydrated and soft. Drain, rinse well, squeeze out excess water, and cut into 2 to 3 inch pieces.2 Step 2: Heat the sesame oil in a heavy pot over medium heat. Add the beef and stir-fry for 1 to 2 minutes, until the outside just loses its pink color.3 Step 3: Add the seaweed and stir-fry with the beef for 3 to 5 minutes.4 Step 4: Pour in the water and bring to a boil. Skim off any foam or residue from the surface.5 Step 5: Lower the heat, add the soup soy sauce and salt, and simmer gently, partly covered, for 20 to 30 minutes until the beef is tender and the seaweed is soft and the soup turns a pale green.6 Step 6: Stir in the minced garlic during the last 5 minutes of simmering. Taste and adjust with more salt or soy sauce as needed.7 Step 7: Ladle into bowls, garnish with scallions if using, and serve hot with steamed white rice.getsaucepan.com/r/88bec426-470c-52e4-be98-3d5ea31cc159
Cook this in Saucepan Miyeok Guk (Korean Seaweed Soup) as one big step at a time. Hands free, with timers that ring.
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