Hello, I am Clara. Today, I’m gonna show you how to make seaweed soup with beef (myeok guk) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Seaweed Soup with Beef (Myeok Guk) Recipe
Seaweed Soup with Beef (Myeok Guk) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Seaweed Soup with Beef (Myeok Guk) is something that I have loved my entire life.
To bewith this particular recipe, we have to first prepare a few ingredients. You can cook seaweed soup with beef (myeok guk) using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Seaweed Soup with Beef (Myeok Guk):
- Make ready 25 gr Dried Seaweed
- Prepare 2,4 liter water (depends on how you like the soup brooth)
- Prepare 5 tbs fish sauce
- Prepare 200 gr Beef
- Prepare 3 garlic cloves, chopped
- Get Sesame oil
- Take Salt and pepper
Instructions to make Seaweed Soup with Beef (Myeok Guk):
- Soak the seaweed in the water and wait for 30 min till the seaweed grows, then rinse and cut into small pieces
- Put the seaweed to saucepan, add water and cook with medium heat for about 20 mins. Add the water if the soup broth is too thick
- Cut the beef into small pieces, and put the beef with minced garlic to soup broth and cook with medium heat for about 20-25 mins. Turn off the heat then
- Add the fish sauce, sesame oil and salt to the soup, stir and the soup is ready to serve. Eat while its hot. Better to eat with rice
So that is going to wrap this up for this special dish seaweed soup with beef (myeok guk) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
