Name: Eunah's Korean-Style Seaweed Soup recipe
Ingredients: 1 ounce dried wakame (brown) seaweed;2 teaspoons sesame oil;½ cup extra lean ground beef;1 teaspoon salt, or to taste;1 ½ tablespoons soy sauce;1 teaspoon minced garlic;7 cups water

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Ingredients

1 ounce dried wakame (brown) seaweed 2 teaspoons sesame oil ½ cup extra lean ground beef 1 teaspoon salt, or to taste 1 ½ tablespoons soy sauce 1 teaspoon minced garlic 7 cups water

Nutrition Info

49.2 calories carbohydrate: 1.3 g cholesterol: 9.3 mg fat: 3.2 g fiber: 0.1 g protein: 3.8 g saturatedFat: 0.7 g servingSize: - sodium: 991.4 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

Directions

Soak the seaweed in room temperature water until soft, about 15 minutes, drain. Rinse the sheets and cut into 2 inch long pieces, set aside.
Heat the sesame oil in a saucepan over medium-high heat. Stir in the beef, salt, and 1/3 of the soy sauce. Cook and stir until the beef is crumbly and no longer pink, about 4 minutes. Add the seaweed and the remaining soy sauce, cook and stir 1 minute. Stir in the garlic and pour in the water. Bring to a boil, reduce heat to medium-low and simmer until the beef and seaweed are tender, about 15 minutes more.

Recipe Yield

4 servings

Recipe Note

This is the recipe of Korean-style (brown) seaweed soup. It's a traditional birthday dish in Korea and every new mother eats this soup because they believe that seaweed soup helps their breast feeding.

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