Super easy and hearty soup. Koreans traditionally have this on their birthdays, but I can have it every week!

Korean Seaweed Soup (miyeok guk)

Ingredients:

wakeame – 2 oz dried, yields about 3 cups hydrated
beef – 6-8 oz of any stew meat (used boneless beef chuck steak and was very good)
minced garlic – 2 teaspoons
soy sauce – 1 tablespoon
sesame oil – 1 tablespoon
salt and pepper

Directions:

1. Soak wakame to redyrate, rinse and cut into bite size.

2. Cut beef into bite size, marinate with (half tablespoon) soy sauce, garlic and pepper.

3. Sautee and cook beef with sesame oil until meat is no longer red.

4. Add wakame to beef and continue to sautee for a few more minutes, adding another half tablespoon of soy sauce.

5. Add 10 cups of water and let boil in medium / low for 20-30 minutes. Broth should look slightly milky. Season with salt and pepper.

6. Optional: serve with scallion and rice. I also like to add few pieces of frozen oysters and drop an egg in to make it heartier.

Enjoy!