Eunah's Korean-Style Seaweed Soup

Ground beef and wakame brown seaweed simmer together in this traditional Korean soup.

Rated 4.6 from 68 votes

Prep Time

10M

Total Time

45M

Servings

4 servings

1 ounce dried wakame (brown) seaweed

2 teaspoons sesame oil

1/2 cup extra lean ground beef

1 teaspoon salt, or to taste

1 1/2 tablespoons soy sauce

1 teaspoon minced garlic

7 cups water

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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.

Eunah's Korean-Style Seaweed Soup

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Instructions

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