Servings: 4 servings
Calories: 151kcal
Ingredients
- 1/2 ounce dried miyeok (wakame) seaweed
- 6 ounces beef brisket or sirloin thinly sliced
- 1 tablespoon toasted sesame oil
- 3 cloves garlic minced
- 2 tablespoons soup soy sauce or regular soy sauce
- 6 cups water
- Salt to taste
Instructions
- Soak the seaweed in cold water for 15 minutes, until it expands and softens. Drain, squeeze out the water, and cut into bite-size pieces.
- Heat the sesame oil in a pot over medium heat. Add the beef and garlic and stir-fry for 2 minutes until the beef is no longer pink.
- Add the seaweed and 1 tablespoon of the soy sauce and stir-fry for 2 minutes more.
- Add the water, bring to a boil, then reduce to a simmer for 20 to 25 minutes, until the broth is cloudy and rich.
- Season with the remaining soy sauce and salt to taste.
Notes
Dried seaweed expands to about ten times its size, so a small handful is plenty. Stir-frying the beef and seaweed in sesame oil before adding water is what gives the soup its rich, nutty flavor.
Chef's Tip: For a seafood version, replace the beef with mussels or clams and add them in the last 5 minutes.
Keto Swap: Miyeok-guk needs no keto changes. Serve it with cauliflower rice and banchan for a classic birthday breakfast.
Success Tip: This is a great first Korean soup for children because it is mild, salty and comforting.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 151kcal | Protein: 9g | Fat: 12g | Fiber: 1.3g
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