Time 45m Yield 4 Number Of Ingredients 7 Steps:
Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces. Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.
Time 45m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces. Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.
More about “korean style seaweed soup recipes”
Time 1h25m Yield 4 Number Of Ingredients 6 Steps:
Gather the ingredients. Rehydrate the seaweed by placing in a large bowl and covering with water for 30 minutes. Drain the seaweed, squeeze out excess water. Cut into 2-inch pieces. In a soup pot over medium heat, sauté the seaweed in sesame oil for 2 minutes. Add garlic and soy sauce and sauté for another 2 minutes. Pour the stock into the pot and turn heat to high. When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup looks milky.
