What is the best recipe for seaweed soup

Miyeok Guk recipe korean seaweed soup

Portion (s): 1

ingredients

Utils

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Recipe information

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3 have already cooked the dish!

preparation

  1. Soak the dried wakame in water for 10 minutes. He soaks up the water and "comes to life". After the 10 minutes, squeeze out excess water from the seaweed and wash it well again. Then cut it into slightly smaller pieces with scissors (according to Badarf).

  2. While the seaweed is soaking up, cut the beef and fry it with 1.5 tablespoons of sesame oil over medium heat in a saucepan in which you plan to cook the soup as well. When the meat is medium fried (about 5 minutes) add the seaweed. I like to use the beef minute steaks from Lidl or Aldi.

  3. Cook (still on medium heat) until the color of the seaweed changes a little to a lighter green.

  4. Then the liter of water is in the pot, plus the 3 tablespoons of soy sauce.

  5. You now cook the soup for about 30 minutes on 3/4 heat in a closed saucepan

  6. The dish is then served with rice, plus kimchi and other side dishes.

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Meow, did I get your attention? I'm hungry, but Ryu and Matthias don't feed me. Please give me some delicious onigiri if you liked this post. ~ Akina




It could hardly be healthier

This Korean seaweed soup (Kor. Miyeok-Guk) is one of the healthiest Korean soups around. It is ideal for diets and low-carb diets. One serving, 300 ml with seaweed and some beef has an incredible 80 kcal, provides valuable animal and vegetable proteins and provides your body with many vitamins.

It is not for nothing that it is a tradition in Korea to serve this soup to the birthday child on birthdays and thus to wish another healthy year of life.

And really - this soup stands out above all for its very healthy nutritional values. Seaweed is particularly healthy for body and skin and provides your whole body with new vitality. More precisely, seaweed has a lot of vegetable protein and the algae promotes the health and suppleness of your skin.

As additional ingredients for the seaweed soup you can add soft tofu in addition to beef.

1 glass of wakame?

Exactly, you use about 1 glass of dried wakame / seaweed for 1 liter of water. This will expand upon contact with water and take on a larger volume.

Premium Grade Wakame 500g

This brown alga needs to be soaked before use. It is ideal for this recipe.

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Durable

I like to cook the seaweed soup in large quantities and then freeze it in zipper bags. By thawing in the pot you always have a fresh and healthy soup on your dining table. I once boiled 5 liters and ate it for 2 months: D Add rice and some kimchi to the soup, and your healthy meal is optimally filled.

 

♥ Thank you for a total of 13636 ratings with 4.5 out of 5 stars / sushis!
We would be very happy to receive a rating :)

Meow, did I get your attention? I'm hungry, but Ryu and Matthias don't feed me. Please give me some delicious onigiri if you liked this post. ~ Akina

Comments

  • Michael: 2019-02-24 16:40:44
    Hello you two, I made the soup for my Korean friend's birthday and she took portions for her Korean colleagues. Her comment: "You are a Korean! How did you prepare it?" Comment from colleagues: "How can a German cook something like that? It tastes like my mother's!" I only modified your recipe a little: 500 g of beef (I happened to have the wrong fillet), a spring onion and two handfuls of leeks at the end. I got the idea from my Korean cookbooks. Add 1.25 liters of water and seasoned with 2 teaspoons of grained beef broth and 1 teaspoon of clear chicken broth. The idea also comes from a Korean cookbook that only uses beef broth. The reason was the lack of spiciness to my taste. Ok, you can't do that with the wrong fillet. With a breast or leg slice it is more likely, but you would have to pre-cook them, otherwise the seaweed would be mushy. You should specify the amount of wakabi more precisely (what is a glass?). I took an average of about 56 g (one bag), it fit exactly. Wow how that works! And the obligatory garlic was missing. I took 3 pressed toes. Thanks also for the tip on freezing. My modified amount was around 2.5 liters. Eaten three days and frozen the rest. Greetings from Duisburg
    • RyuKoch (Ryusei & Matthias)
      Hi Michael, that sounds very good :) And this soup is really very easy to cook :) I'll try your variant, it sounds exciting too :) Best regards Matthias
  • Stephan: 2018-02-10 20:43:37
    Very, very tasty! With the above information, it is a little more than one serving (I think), but the soup tastes (and smells) really good and is also really easy to make.
    • RyuKoch (Ryusei & Matthias)
      Hi Stephan :) I'm really happy :) I got the recipe from kor. Get my girlfriend's mother :) It tastes delicious and mild :) LG Matthias
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