Serving 151010b
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Seaweed Soup with Beef
Korea
  -   Miyoguk
Makes
Effort:
Sched:
DoAhead:  
6 cups  
**
1 hr  
Yes
A simple light soup combining the complimentary tastes of beef and wakame seaweed. This soup is served with rice (medium grain). I don't know how the Koreans do it, but I just occasionally spoon some rice into the soup.






1/2
6
6
6
1
2
3
-----
oz
oz
c

cl
T
T
---
Wakame (1)
Beef, lean
Stock (2)
Scallions
Garlic
Sesame Oil dark
Soy Sauce (3)
-- Garnish
Toasted Sesame (4)  
Prep   -   (30 min - 12 min work)
  1. Soak WAKAME in cool water for at least 25 minutes. Wring it out and set the lump on your cutting board. Make a bunch of cuts through the lump in one direction, then a bunch more at right angles, to cut the seaweed into pieces small enough to deal with in soup.
  2. Slice BEEF thin and cut into very narrow strips 1 to 1-1/2 inches long.
  3. Prepare STOCK if you don't have it on hand.
  4. Slice SCALLIONS crosswise very thin.
  5. Crush GARLIC and chop fine.
Run   -   (25 min)
  1. Into a large sauce pan, pour stock. Bring to a boil, stir in Scallions and set to a slow simmer.
  2. In skillet, heat Sesame Oil and stir in Beef and Garlic. Fry stirring over moderate heat (so as not to damage the Sesame Oil) until Beef has completely lost its raw color and all exuded liquid has evaporated.
  3. Stir Beef and Wakame into the Stock. Stir in Soy Sauce and bring to a simmer for a minute or so.
  4. Serve hot in individual bowls, garnished with a sprinkle of Toasted Sesame. Accompany with plenty of steamed rice (medium grain).
NOTES:
  1. Wakame:   [Miyeok (Korea)]   This is a very popular, easy to find seaweed. In this recipe we used it dried, though it is also available salted. Soaked, this 1/2 ounce will be 4 ounces. For details see our Wakame page.
  2. Stock:   This can be Anchovy Stock, which is easy to prepare (if you have the Anchovies) by either of our recipes: Anchovy Stock or Anchovy Stock with Vegetables. Alternatively, you ca use a light Beef Stock.
  3. Soy Sauce:   The Koreans have two kinds of soy sauce, regular (Gan-Jang), similar to Japanese, and Soy Sauce for Soup (Guk-Gan-Jang), which is quite a bit saltier and lighter in color. Soy Sauce for Soup would usually be used in Korea. For details and a possible substitute, see our Soy Sauce page.
  4. Sesame Seeds:   Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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