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Korean   -   Seaweed Soup (Miyuk)   adapted from The Korean Kitchen by Copeland Marks

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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