Korean Style Seaweed Soup Food
KOREAN-STYLE SEAWEED SOUP
This is the recipe of Korean-style seaweed soup. It's a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding.
Provided by Eunah Lee
Categories Soups, Stews and Chili Recipes Soup Recipes
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.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 1 g, Cholesterol 17.3 mg, Fat 3.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 939.5 mg, Sugar 0.1 g
KOREAN SEAWEED SOUP (MIYUK GUK)
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.
Nutrition Facts : Calories 104 kcal, Carbohydrate 8 g, Cholesterol 5 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, Sodium 844 mg, Sugar 3 g, Fat 6 g, ServingSize 4 bowls (4 servings), UnsaturatedFat 0 g
KOREAN STYLE SEAWEED SOUP
This soup is usually eaten after women give birth to help with breast milk arriving and to cleanse your body of everything.
Provided by jm0527
Categories Asian
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.
Nutrition Facts : Calories 117.3, Fat 8.7, SaturatedFat 2.9, Cholesterol 27.8, Sodium 985.5, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 8.7
MI YEOK GUK (KOREAN SEAWEED SOUP)
This is a definitely a healthy and delicious way to incorporate seaweed into your diet. Traditionally, Koreans would serve this on birthdays and after giving birth. They say that the seaweed helps the new mother to heal.
Provided by Mrs. ChefToBe
Categories Clear Soup
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the dried seaweed in a large bowl with water in it.
- Allow the seaweed to rehydrate for 45 minutes to 1 hour.
- Cut the seaweed into 2-3 inch pieces.
- Heat a pot to medium heat.
- Cut the beef into bite-sized pieces.
- Add the sesame oil, soy sauce, and beef to the preheated pot.
- Saute the beef until done.
- Add the seaweed and enough water to cover everything.
- Peel and smash the garlic cloves.
- Add to the pot.
- Bring the soup up to a boil.
- Reduce the heat to medium-low to medium.
- Allow the soup to simmer for about 30 minutes.
- Fish out the garlic cloves and discard.
- Add salt and pepper to taste.
- Serve over rice.
Nutrition Facts : Calories 206.2, Fat 21.2, SaturatedFat 8.5, Cholesterol 28.1, Sodium 175.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 2.8
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