KOREAN FOOD Seaweed Soup Recipe Miyeokguk

A healthy and comforting soup that multi-tasks as a nourishing staple for nursing mothers and enjoyed at birthdays {Korean have this soup when they celebrate their birthday}.

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Ingredients:
1 c dried miyuk/wakame/seaplant
Beef Marinade
c cubed beef brisket
1 tb soy sauce
tb sesame oil
Pepper
Stock
3 crushed garlic cloves
1 chopped onion
4-5 dried anchovies
6 c cold filtered water
tb sesame oil
3 cloves minced garlic
Salt and pepper to taste
*You can substitute the beef for seafood {like shrimp/mussels/oysters}

Instructions:
Marinade the beef with soy sauce, sesame oil, and pepper. Set aside.
Submerge the seaweed in water for 15-20 minutes.
In a pot, combine the garlic, onion, anchovies, and water. Boil for 15-20 minutes. Drain and set aside. {You can also skip this step altogether and just use water}.
Roughly chop up the soaked seaweed.
In the same, but empty pot {the stock was in}, saut the garlic in the sesame oil. Add the drained seaweed.
After about 5 minutes, stir in the beef.
Reintroduce the stock back to the pot. Salt and pepper. Simmer for 20-30 minutes and serve hot with rice.

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