Ingredients:
1/2 cup dried seaweed (miyeok)
1/2 lb beef brisket, thinly sliced
1/2 lb Korean radish (or daikon), peeled and sliced
1 tablespoon sesame oil
2 cloves garlic, minced
2 tablespoons soup soy sauce (or regular soy sauce)
1 teaspoon fish sauce
6 cups water
Salt and pepper to taste
Cilantro, chopped (for garnish)
Instructions:
1. Prepare the seaweed:
Rinse the dried seaweed thoroughly in cold water. Soak in water for 10-15 minutes until it softens and expands. Drain and cut into bite-sized pieces.
2. SautΓ© the beef:
Heat the sesame oil in a large pot over medium heat. Add the beef and sautΓ© until it’s no longer pink.
3. Add the seaweed and radish:
Add the seaweed and radish to the pot. SautΓ© for a few minutes until the radish slightly softens.
4. Add the seasonings:
Add the garlic, soup soy sauce, and fish sauce to the pot. Stir well to combine.
5. Add water and simmer:
Pour in the water and bring to a boil. Reduce heat to low and simmer for about 30 minutes, or until the beef and radish are tender.
6. Season and serve:
Taste the soup and adjust the seasoning with salt and pepper if needed.
7. Garnish:
Ladle the soup into bowls and garnish with chopped cilantro. Serve hot with rice and your favorite Korean side dishes.
Enjoy your delicious and nutritious Korean seaweed soup!
