Eunah's Korean-Style Seaweed Soup recipe

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Ingredients

1 ounce dried wakame (brown) seaweed
2 teaspoons sesame oil
½ cup extra lean ground beef
1 teaspoon salt, or to taste
1 ½ tablespoons soy sauce
1 teaspoon minced garlic
7 cups water

Nutrition Info

49.2 calories
carbohydrate: 1.3 g
cholesterol: 9.3 mg
fat: 3.2 g
fiber: 0.1 g
protein: 3.8 g
saturatedFat: 0.7 g
servingSize: -
sodium: 991.4 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak the seaweed in room temperature water until soft, about 15 minutes, drain. Rinse the sheets and cut into 2 inch long pieces, set aside.

  2. Heat the sesame oil in a saucepan over medium-high heat. Stir in the beef, salt, and 1/3 of the soy sauce. Cook and stir until the beef is crumbly and no longer pink, about 4 minutes. Add the seaweed and the remaining soy sauce, cook and stir 1 minute. Stir in the garlic and pour in the water. Bring to a boil, reduce heat to medium-low and simmer until the beef and seaweed are tender, about 15 minutes more.

Recipe Yield

4 servings

Recipe Note

This is the recipe of Korean-style (brown) seaweed soup. It's a traditional birthday dish in Korea and every new mother eats this soup because they believe that seaweed soup helps their breast feeding.

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