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 Korean - Seaweed Soup (Miyuk)
adapted from The Korean Kitchen by Copeland Marks
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Description
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Ingredients
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- 2 Tablespoons Dried Seaweed Pieces
- 1 Teaspoon Sesame Oil
- 2 Ounces Flank Steak -- thinly sliced
- 1 Clove Garlic -- finely chopped
- 2 Cups Water
- 3 Large Scallion -- finely chopped
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Directions
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Cover the seaweed with warm water in a bowl and let the pieces expand for 20 minutes. Rinse and drain. Put the sesame oil in a pan, add the meat and stir-fry over moderate heat for 1 minute. Add the seaweed and garlic and fry for another minute. Add the water, bring to a boil, and add the scallions. Simmer over low heat for 10 minutes. Serve.
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Serves
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4
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Time to Make
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0:00
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