Name: Seaweed Soup (Miyeok Guk)
Yield: Serves 4 to 6
Cuisine: Korean
Ingredients: 1 tablespoons toasted sesame seeds; 10 cloves garlic, minced; 1 ounce (28 g) dried seaweed or wakame seaweed, thinly sliced and soaked in warm water; 2 tablespoons extra-virgin olive oil; ½ pound (225 g) beef chuck, cut into thin slices; 3 scallions, thinly sliced; 1 teaspoon freshly ground black pepper; 5 dried anchovies, heads and guts removed; 2 teaspoons kosher salt; 2 teaspoons soy sauce; 1 teaspoon fish sauce; 2 tablespoons sesame oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

This is one of my all-time favorite soups. I make a big batch and eat it all week to celebrate a birthday or to ward off a cold. The seaweed is filled with great umami flavor, plus it has such a soft, supple texture. For this dish, look for the words ito-wakame or wakame on the seaweed package. (They are Japanese terms, and the Korean variety always comes with quotation marks around these words.) It is very important to soak it in warm water for at least 10 minutes before you